Prep 20 mins
Cook 55 mins
This recipe is from an Indonesian market restaurant stall.
- 1 1⁄2 teaspoons ground turmeric
- 7 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 Thai chiles, minced
- 1 piece ginger, peeled thinly sliced (3 inches)
- 2 stalks fresh lemongrass
- 3 tablespoons peanut oil
- 2 teaspoons sugar
- 1 teaspoon salt, plus more to taste
- 1 (14 ounce) can unsweetened coconut milk
- 2 lbs collard greens, stemmed cut crosswise into 1/2 inch wide strips
- fresh ground black pepper, to taste
- Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
- Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
- Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10–12 minutes).
- Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.
I've actually never had collard greens before, but I cook often with the other ingredients in this recipe so I was curious to try it. The greens came out pretty good and the seasoning was spot-on, but the dish does taste pretty heavy. Next time I'd probably use light coconut milk.