Coconut-Braised Collard Greens
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; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
- Serves: 4 persons
- 1large bunch collard greens (1 1/2 to 2 pounds)
- 1tablespoon unsalted butter
- 1tablespoon coconut oil
- 1bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
- 1 ½cups unsweetened coconut milk
- 1tablespoon soy sauce
- Kosher salt and freshly ground black pepper
Step 1Cut 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 2In 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 3Add 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 4Season to taste with salt and pepper and serve immediately.