Creamy Coconut Collard Greens Recipes

COCONUT MILK BRAISED COLLARD GREENS

I've always been in love with creamed spinach but I wanted to take it up a notch. For me, that next thing was collard greens and coconut milk. The sweetness from the coconut milk with the bitterness from the collards meshed into something magical. And not to forget that dash of spice at the end, giving you all the life you need.

Provided by JJ Johnson

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

Coconut Milk Braised Collard Greens image

Steps:

Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

Ingredients

1 tablespoon grapeseed oil
2 2/3 cups sliced shallots (about 4 shallots)
2 tablespoons chopped garlic
2 bunches collard greens, roughly chopped
2 1/2 to 2 3/4 cups coconut milk
4 teaspoons 5-spice powder
Kosher salt

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.

Provided by Julia Moskin

Categories easy, quick, weeknight, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Coconut-Braised Collard Greens image

Steps:

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.
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.
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.
Season to taste with salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams

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

CREAMED COLLARD GREENS

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8

Creamed Collard Greens image

Steps:

Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

Ingredients

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

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Calories 166 per serving

Heat a large metal or cast-iron (my preferred) skillet over medium heat. Once hot, add coconut oil and garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and very slightly golden brown.
Add collard greens and a pinch each salt and pepper and stir. Sauté for 3-4 minutes, covered, stirring occasionally until bright green in color and slightly soft.
Add coconut bacon, vegetable broth (start with lesser end of range- 3 Tbsp or 45 ml as original recipe is written), a bit more salt and pepper, coconut sugar (start with lesser end of range- 1 tsp as original recipe is written), and red pepper flake. Stir, cover, and reduce heat to low. Simmer for 4-6 minutes, stirring occasionally.
Continue cooking to desired tenderness. I like mine with a little crunch left, so I leave the vegetable broth at 3-4 Tbsp (amount as original recipe is written // adjust if altering batch size), but you could continue adding vegetable broth (up to 6 Tbsp // amount as original recipe is written // adjust if altering batch size) and simmer up to 15 minutes for more tender collards.

Creamy Coconut Collard Greens Recipes

COCONUT MILK BRAISED COLLARD GREENS

COCONUT-BRAISED COLLARD GREENS

CREAMED COLLARD GREENS

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