Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut-Braised Collard Greens
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
These coconut-braised collards take the soul of a slow-cooked Southern staple and give it a fresh, aromatic twist. Ginger, scallions, mustard seeds and lime zest are sizzled in coconut oil, forming a fragrant base that transforms the collards into a silky, vibrant side. Light coconut milk adds creaminess without weighing the greens down, and a final squeeze of lime wakes everything up. They’re comforting yet still light and fresh — an everyday side that’s anything but ordinary.
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Directions
- Heat 2 tablespoons coconut oil in a Dutch oven over medium heat. Add 4 chopped scallions, 2 tablespoons minced ginger, 1 teaspoon mustard seeds and the grated zest of 1 lime; cook until sizzling, about 30 seconds. Add 2 bunches chopped collard greens and 1/2 teaspoon kosher salt. Add 3/4 cup each light coconut milk and water; simmer, covered, until the collards are very tender, 12 to 15 minutes. Add the juice of 1/2 lime and season with salt.
