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
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
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
More about "coconut braised chickpeas with sweet potatoes and greens recipes"
CURRY COCONUT BRAISED COLLARD GREENS WITH POTATOES AND …
From butterbeready.com
Estimated Reading Time 6 mins
- In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant, about 2-3 minutes.
- Add in curry, cumin, and black pepper seasonings and stir to combine. Toss in potatoes and let cook for 3 minutes.
- Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
SWEET POTATO CHICKPEA COCONUT CURRY - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (40)Total Time 35 minsServings 4-6
- Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.
- Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
- Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.
- Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.
BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON | KITCHN
From thekitchn.com
Author Faith DurandEstimated Reading Time 4 mins
TANGY BRAISED CHICKPEAS – SMITTEN KITCHEN
From smittenkitchen.com
CHICKPEA COCONUT CURRY - EATINGWELL
From eatingwell.com
COCONUT CREAMED GREENS RECIPE | BON APPéTIT
From bonappetit.com
TURMERIC AND COCONUT-BRAISED CABBAGE WITH CHICKPEAS
From bonappetit.com
COCONUT-ROASTED SWEET POTATOES AND COLLARD GREENS
From bonappetit.com
CARIBBEAN COCONUT COLLARDS AND SWEET POTATOES - ONE GREEN PLANET
From onegreenplanet.org
CHICKPEA AND SWEET POTATO COCONUT CURRY RECIPE - BBC FOOD
From bbc.co.uk
COCONUT BRAISED CHICKPEAS WITH SUN-DRIED TOMATOES
From albertapulse.com
COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS
From headtopics.com
COCONUT BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS
From wikifoodhub.com
SWEET POTATO AND CHICKPEA COCONUT CURRY - ONE GREEN PLANET
From onegreenplanet.org
BRAISED GREENS WITH COCONUT AND CHICKPEAS
From atmykitchentable.org
COCONUT CURRY SWEET POTATOES AND CHICKPEAS – INSTANT POT RECIPES
From recipes.instantpot.com
BRAISED CHICKPEAS IN COCONUT MILK WITH SWEET POTATOES
From recipesty.com
BRAISED COCONUT SPINACH WITH CHICKPEAS AND LEMON RECIPE
From seriouseats.com
SPICY COCONUT-BRAISED SWEET POTATOES WITH COLLARD GREENS AND …
From pinterest.ca
10 DELICIOUS PLANT-BASED DINNER RECIPES TO BOOST YOUR FAMILY’S …
From linkedin.com
COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love