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
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
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.
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.
COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES
Steps:
- Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
- Add the turnips and simmer for about 20 minutes.
- Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
- Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
- Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
- Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
- Transfer potatoes to a covered bowl.
- Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
- Serve warm.
CRISPY SALMON WITH COCONUT-GINGER COLLARDS
For a fresh and nutritious fall or winter meal, take seasonal collard greens for a spin in this hearty weeknight meal. Here, the dark leafy greens are simmered with coconut milk, ginger, shallots, and chickpeas. Top the creamy greens with protein-packed salmon, rice, lime wedges, and cilantro.
Provided by Lauryn Tyrell
Categories Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
- Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
- Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.
More about "collards with toasted coconut recipes"
COLLARDS WITH TOASTED COCONUT RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (8)Estimated Reading Time 1 minServings 4Total Time 25 mins
COLLARD GREENS BRAISED IN COCONUT MILK RECIPE ON FOOD52
From food52.com
SAUCY COCONUT COLLARDS WITH CRISPY SWEET POTATO ROUNDS …
From prevention.com
SAUCY COCONUT COLLARDS WITH CRISPY SWEET POTATO ROUNDS …
From thekitchn.com
COLLARD GREENS SALAD WITH COCONUT DRESSING RECIPE
From today.com
COLLARD GREENS BRAISED IN COCONUT MILK AND TOMATO RECIPE
From seriouseats.com
COLLARDS WITH TOASTED COCONUT RECIPE | EPICURIOUS
From anadifa.us.to
COCONUT-ROASTED SWEET POTATOES AND COLLARD GREENS
From bonappetit.com
COLLARD GREENS SALAD WITH PICKLED FENNEL AND COCONUT
From bonappetit.com
WARM COLLARD GREENS SALAD WITH TOASTED COCONUT & BURST TOMATOES
From dishingupthedirt.com
BEST COCONUT CHEESECAKE BARS RECIPE - HOW TO MAKE COCONUT …
From delish.com
COCONUT CHICKEN WITH PICKLED PEPPER COLLARDS RECIPE
From foodandwine.com
COLLARDS WITH TOASTED COCONUT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOASTED ALMOND AND COCONUT CAKE WITH WHITE CHOCOLATE …
From allrecipes.com
GREGORY GOURDET'S COCONUT CREAMED COLLARD GREENS | KITCHN
From thekitchn.com
GINGER CHICKEN WITH SESAME-PEANUT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
COCONUT BACON COLLARD GREENS | MINIMALIST BAKER RECIPES
From minimalistbaker.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