Most people have only had collard greens cooked one — the traditional Southern way meaning they were cooked low and slow and usually with some smoked meat (usually pork, sometimes turkey) for added flavor. And there is absolutely NOTHING wrong with having them prepared that way; they are delicious and comforting!
That said, I don’t always have the time to prepare them this way AND not for nothing, I like my greens minimally cooked so they retain more of their bright green color AND NUTRIENTS. But lately, I’ve gotten into a “rut” of simply sautéing my greens with fresh garlic and olive or coconut oil. Don’t get me wrong, they are super yummy that way…but I’ve gotten bored. Until….
While searching through my list of over 300+ recipes I came across one for Braised Collard Greens in Coconut Milk and I was immediately intrigued. I made them for a client and kept a little for myself to sample — they are “slap you mama good!” By the way, can anyone tell me where that saying came from?! I don’t know about you, but if I “slapped my mama” I wouldn’t be here typing on my laptop today!! I digress…
So if you’re looking for a new side dish that is both easy to make and super yummy, try these greens! Especially if you’re serving a gluten free grain like quinoa or brown rice — the sauce from the greens will go perfectly!
Try it out and let me know what you think! I’d love to hear YOUR reviews! I’m making these TONIGHT to go alongside my pastured pork chops!
- 1 tablespoon coconut oil
- 1 onion, diced
- 1-2 cloves garlic, minced (or more if you're like me!)
- 1 tablespoon grated fresh ginger (or more!)
- 1 pound, organic collard greens, stems removed and cut into ribbons
- ¾ cup organic coconut milk (I like Native Forest Brand)
- ½ cup vegetable broth, plus more if needed
- ½ lime
- 1-2 tablespoons of coconut aminos
- salt and pepper to taste
- dash of red chili flakes (optional)
- Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onions and sauté for 4-5 minutes, or until they are translucent and soft. Add the garlic and ginger and cook, stirring frequently for another minute.
- Add the collard greens to the pan and stir frequently for 1-2 minutes making sure to combine all the ingredients well, coating the greens in the coconut oil. If it helps to wilt the greens, you can opt to cover the skillet for a minute or two.
- Add in the coconut milk, vegetable broth, lime juice and 1 tablespoon of coconut aminos and mix well to combine.
- When the mixture begins to simmer, reduce heat to low and cook for 15 minutes or so, until greens are tender, to your desired consistency. If the liquid starts to dry up, add a splash or two of vegetable broth as needed.
- Season the finished dish with salt, pepper and an additional tablespoon of coconut amino if desired, and through in a dash of red chili flakes if using. Combine well and serve! Don't forget to spoon some of the liquid over any gluten-free grains you may be serving!