Coconut-braised collard greens
By Von Diaz, adapted from her book Coconuts and Collards – submitted by Samantha, Carnegie Hill CSA From Julia Moskin in New York Times: Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Ingredients
- 1 large bunch collard greens 1 ½ to 2 lb
- 1 TBS unsalted butter
- 1 TBS coconut oil
- 1 bunch 6 to 8 scallions, white and pale green parts only, thinly sliced
- 1 ½ cups unsweetened coconut milk
- 1 TBS soy sauce
- Kosher salt and freshly ground black pepper
Instructions
- Click here for instructions (Von Diaz’ website)