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Collard Greens in Coconut Milk

Posh Journal
Course Main Dish, Sides, Soup, Stew
Cuisine Asian


  • 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
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