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Collard Greens in Coconut Milk
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Course
Main Dish, Sides, Soup, Stew
Cuisine
Asian
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
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