Coconut Milk Braised Greens
photo by Rita1652
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- salt
- 2 bunches collard greens, stemmed and roughly chopped (about 1 pound total)
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3⁄4 cup coconut milk
- 1 tablespoon lemon juice
- black pepper
directions
- Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.
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Reviews
-
I had some coconut milk left from Easter and looked specifically for recipes using this milk. I used frozen greens and had it as a side with Gourmet Grits Casserole and fruit salad. This was good and different as a side dish. Next time I might add some pinto beans or black eyed peas. Thanks for your recipe.
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Loved these greens! I typically stick with beet greens (because I buy fresh beets so often) or Swiss chard, but I'm really starting to develop a taste for collards. Loved how all the different flavors in this melded so nicely in the finished greens. I'll definitely be using this one again, thanks for posting! Made by a fellow Emerald City Shaker for ZWT7
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I love greens, and can eat a lot! But this is way more than 2-4 servings! So plan ahead and reduce the quantity you make. The taste was very good. I'm a Southern girl, and like my collards cooked with bacon, so this was a new taste experience for me. I used light coconut milk to try and cut calories. Thanks for sharing!
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri