Collard Greens Braised in Coconut Milk

Serves 4

1 
tablespoon coconut oil

1 
onion, diced

1 
clove garlic, minced

1 
tablespoon grated ginger

1 
pound collard greens, stems removed, cut into ribbons (Chiffonade)

3/4
 cup coconut milk

1/2
c up vegetable broth, plus more as needed

1 
tablespoon lime juice

1 to 2
 tablespoons tamari, to taste

Salt, to taste

Red chile flakes, to taste

1  Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

2 Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

3 Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

***This will work with any of our bunched greens… Try it with Chard or Kale next week.