AMAZING COCONUT CURRIED GREENS
Amazing coconut curried greens made with 10 ingredients in 30 minutes. An incredibly flavorful, healthy side dish for any Indian-inspired meal.
Provided by Minimalist Baker
Categories Side
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
- Add collard greens, half of the curry powder (1 tsp as original recipe is written), coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
- Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
- Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
- Serve immediately as is or with toasted coconut flakes. This would pair incredibly well with my 30-minute Coconut Curry, Coconut Red Curry with Chickpeas, Thai Yellow Coconut Curry with Mango, Coconut Curry Ramen, Spicy Red Lentil Curry, 1-Pot Kale Sweet Potato Curry, Green Chickpea Curry with Couscous, and Easy Chana Masala.
- Best when fresh, though leftovers keep in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Carbohydrate 12.3 g, Protein 4 g, Fat 9.1 g, SaturatedFat 6.8 g, Sodium 327 mg, Fiber 4.3 g, Sugar 3.8 g
COCONUT-BRAISED COLLARD GREENS
Collard greens turn silky and sweet in a slow braise with coconut oil, ginger, and unsweetened coconut milk. Perfect with fish and equally welcome beside a blatter of chicken, these greens are delicate but definitely don't wilt with other strong flavors.
Provided by Southern Living Editors
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
- Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.
SOUTHERN BRAISED GREENS
New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.
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
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.
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
More about "coconut braised collard greens recipes"
COLLARD GREENS BRAISED IN COCONUT MILK AND TOMATO RECIPE
From seriouseats.com
COCONUT BRAISED VEGAN COLLARD GREENS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
HOW TO MAKE COCONUT-BRAISED COLLARDS — ISLAND AND SPICE
From islandandspice.com
SMOKY COLLARD GREENS RECIPE - FOOD & WINE
From foodandwine.com
COLLARD GREENS BRAISED IN COCONUT MILK - CEDAR DOWN FARM
From cedardownfarm.ca
AROMATIC WILTED GREENS WITH COCONUT MILK RECIPE | BON …
From bonappetit.com
CURRY COCONUT BRAISED COLLARD GREENS WITH POTATOES AND …
From butterbeready.com
COLLARD GREENS BRAISED IN COCONUT MILK RECIPE ON FOOD52
From food52.com
GREGORY GOURDET’S COCONUT CREAMED COLLARD GREENS
From thekitchn.com
COCONUT-BRAISED COLLARD GREENS — VON DIAZ
From vondiaz.com
COCONUT MILK BRAISED COLLARD GREENS | BAD MANNERS
From badmanners.com
COCONUT BRAISED COLLARDS — BLUE SKY VEGETABLE CO.
From blueskyveg.com
COCONUT-BRAISED CHICKEN AND RICE WITH COLLARD GREENS …
From foodandwine.com
COCONUT CREAMED GREENS RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: COCONUT MILK BRAISED GREENS | WHOLE FOODS …
From wholefoodsmarket.com
COCONUT MILK BRAISED COLLARD GREENS — SPADE & PLOW
From spadeandplow.com
SAM SIFTON'S BRAISED COLLARD GREENS - SERIOUS EATS
From seriouseats.com
COLLARD GREENS BRAISED IN COCONUT MILK | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
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