Collard greens are underappreciated outside the South. We Hoosiers often think of them as long cooked in bacon or ham fat. But in fact, collard greens cook quickly and achieve a silky texture that is luxurious! NYT’s Julia Moskin says 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. But we know they also make a great Thanksgiving side. Give them a try! Yield:4 servings
Coconut-Braised Collard Greens
Recipe from Von Diaz Adapted by Julia Moskin for New York Times Cooking
Ingredients
- 1 large bunch collard greens (1½ to 2 pounds)
- 1 tablespoon unsalted butter
- 1 tablespoon coconut oil
- 1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
- 1½ cups unsweetened coconut milk
- 1 tablespoon soy sauce
- Kosher salt and freshly ground black pepper
Preparation
Step 1 – Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
Step 2 – In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Step 3 – Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
Step 4 – Season to taste with salt and pepper and serve immediately.
