Prep 5 mins
Cook 15 mins
Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like."
- 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
- 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.
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.
Very tasty! I've never had a side dish like this, but it was a nice change. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.
A deilious sidedish that it's more than only a side dish. This makes you menu rich. Thanks
Done for ZWT7.