Coconut Milk Braised Greens
Serves 4
Time 20 min
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 collards, if you like.
Special Diets:
Ingredients
- 1/4 teaspoon kosher salt
- 2 bunches collard greens (about 1 pound total)
- 2 tablespoons coconut oil
- 1 medium yellow onion, thinly sliced
- 3/4 (13.5-null) cup coconut milk
- 1 tablespoon lime juice
- 1/8 teaspoon crushed red pepper
- 1 clove garlic, minced
Method
Remove stems from collards and roughly chop greens.
Melt oil in a large skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add garlic and red pepper, cook for 30 seconds.
Add collards to pan, stirring well, then add coconut milk, lime juice and salt. Bring to a boil then reduce heat to a simmer, cooking for 10–15 minutes or until tender. Season to taste with extra lime juice and more salt, if desired.
Nutritional Info:
Per serving: 210 calories (1140 from fat), 16g total fat, 8g saturated fat, 0mg cholesterol, 200mg sodium, 14g carbohydrates (7g dietary fiber, 2g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1/4 teaspoon kosher salt
- 2 bunches collard greens (about 1 pound total)
- 2 tablespoons coconut oil
- 1 medium yellow onion, thinly sliced
- 3/4 (13.5-null) cup coconut milk
- 1 tablespoon lime juice
- 1/8 teaspoon crushed red pepper
- 1 clove garlic, minced