The most underrated vegetable award in my humble opinion sadly goes to collard greens. I hardly ever see people buying it at the supermarket and rarely hear a mention of it in articles or recipes. Kale and spinach seem to be in the spotlight while collard greens get constantly overshadowed. Why is that? I myself was guilty of not trying collard greens for many years. I just attributed it to “Southern food”, and since I didn’t live in the South I just figured it wasn’t for me. Now I realize what a silly mistake that was, and that food from the South is some of the best around. Everyone from Alaska to Maine should embrace the cuisine and never look back. The first time I had collard greens was in Atlanta, where there are scores of restaurants that prepare it in their own unique way (here’s a list of some you may want to try check out ). The leaves are much stiffer and tougher than kale, spinach or chard which helps the collard greens stay sturdy, often even when cooked. This, as well as their thickness gives an added texture and crunch to dishes including the recipe I show below. In addition to being delicious and giving a unique texture, collard greens have a plethora of health benefits. They lower cholesterol better than most any other vegetable, and are packed with vitamins, protein, fiber and calcium.
This recipe is simple and a light but the end result has great flavors and texture. The shallots and especially the collard greens give it great texture. Add spices to your liking… I often do with Asian style soups but for this one I am just fine without them. Enjoy! Also feel free to leave me a comment on how it tastes with the coconut milk that you find and use. There are so many out there and they really range in taste and thickness. I’m curious to hear what brand you are all using and prefer. What's your favorite way to cook with collard greens?
Collard Greens in Coconut Milk
Ingredients
- 4 Whole Bunch of Collard Greens, washed and stemmed
- 1 Tablespoon of Ground Turmeric
- 5 Shallots
- 3 Cloves Garlic
- 2 Inch of Ginger
- 2 Teaspoon of Sugar
- Salt/Pepper for taste
- 1 Can of Unsweetened Coconut Milk
- 4 Tablespoon of Vegetable Oil
- 2 Stalks of Lemongrass
Instructions
- Use a mortar or food processor. Combine shallots, garlic, turmeric, salt/pepper and puree
- Remove the root ends of Lemongrass and smash to flatten
- Heat oil in a medium pot and stir the paste in. Cook for about 5 - 10 minutes or until fragrant then add Lemongrass
- Add coconut oil, sugar, salt and pepper for taste
- Add collard greens, stir occasionally and cook until tender for about 30 - 40 minutes
- Serve with chili pepper flakes if needed
livingoffloveandcoffee
I keep looking at the collard greens when I'm shopping but I never knew how to cook them. I will have to pick them up and give this a go!
The Stay-at-Home Life
I'm not usually one for collard greens but these look interesting.
Jason Young
Nice take on collard greens. If it tastes half as good as it looks than it should be great
Mimi "MimiCuteLips" Green
In the Black community Collard Greens are a solid staple {Soul Food} and always have been. Even as a little girl I remember my mom and grandmother picking the perfect collards to cook. The smell would fill the house and I knew dinner would be amazing.
Rebecca Swenor
This looks and sounds like a great dish indeed and I have to admit I have not made collard greens before. I would love to try this recipe and the coconut milk would be interesting .
Howie Fox
Lol, and I didn't even know what collard green was until I stumbled upon it on your post!! Thanks a lot + gorgeous photos!!
Manju | Cooking Curies
I love collard greens and always looking for more ways to cook with it. Thanks for the recipe.
Peachy @ The Peach Kitchen
This looks like a great side dish and easy to make as well.
Gretta
Can Want To Makke Monry Using The Internet