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.