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
- 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
- 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
That looks absolutely delicious. I'm not a fan of green collards, but I really want to try this.
This looks like a great way to cook your greens. I will have to try this recipe on the weekend. I hope the kids like it.
I wonder if this recipe would work good with kale? I love the sounds and look of this dish.
Sitting here with the flu and I can say that this sounds delicious even though my appetite is not great. I bet this would sure help give my immune system a much needed boost!
I've never had collard greens before. This recipe looks very delicious though. I'll have to try this out. I'm sure my family would love it.
Wow I've never tried or heard of this before but it sounds like an interesting dish. Definitely keen on trying it... Need to find the greens at my local store first.
I just Pinned this post because I am curious as to how Collard Greens in Coconut Milk tastes. I have had them often, but you are right, it is an underrated vegetable.
This is just about the most exotic way of preparing collard greens that I've ever seen! Pinning!
I can't even cook collard greens the simple way but this looks so good that I may give it a try anyway.
This looks like such an amazing way to serve collard greens, will have to give it a try 🙂