Coconut-Braised Collard Greens

Name: Coconut-Braised Collard Greens
Total time: 20 min
Ingredients: 1 large bunch collard greens (1 1/2 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; 1 1/2 cups unsweetened coconut milk; 1 tablespoon soy sauce; Kosher salt and freshly ground black pepper

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Total: 20 minutes

Servings: 4

Cost: $7.40 /serving

Author : Julia Moskin

coconut milk coconut oil collard greens

Ingredients

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1 large bunch collard greens (1 1/2 to 2 pounds)1 tablespoon unsalted butter1 tablespoon coconut oil1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced1 1/2 cups unsweetened coconut milk1 tablespoon soy sauceKosher salt and freshly ground black pepper

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Instructions

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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.

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