Coconutmilkbraisedgreens Recipes
COCONUT MILK BRAISED GREENS
Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like."
Provided by januarybride
Categories Collard Greens
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.
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
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RECIPE: COCONUT MILK BRAISED GREENS - WHOLE FOODS …
From wholefoodsmarket.com
Servings 4
Calories 210 per serving
Total Time 20 mins
- Melt oil in a large skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add garlic and red pepper, cook for 30 seconds.
- Add collards to pan, stirring well, then add coconut milk, lime juice and salt. Bring to a boil then reduce heat to a simmer, cooking for 10–15 minutes or until tender. Season to taste with extra lime juice and more salt, if desired.
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- Preheat the oven to 425 degrees F. In a mixing bowl, toss sweet potato wedges with 2 tablespoons olive oil, half the cumin, half the coriander, and chili powder, garam masala, and 1/2 teaspoon sea salt. Arrange on 1 - 2 rimmed baking sheets so the wedges have plenty of room. Roast 20 minutes, flip, and roast 10 - 20 minutes longer, or until wedges are crisp and fragrant.
- Meanwhile, set a large cast iron skillet over a medium/medium-high flame. When the skillet is hot, add 2 tablespoons olive oil, and then the sliced shallots. Stirring often, sauté shallots until golden brown and crisp, about 10 minutes. Edge heat down as shallots start to sizzle. Toward the end of cook time, toss with a few pinches of sea salt and remove to a paper towel lined plate.
- In the same skillet, over medium heat, add the remaining 2 tablespoons olive oil and the chopped shallots. Sauté 5 minutes. Fold in remaining cumin, coriander, and red pepper flakes and cook one minute. Then, start adding the greens, allowing each batch to cook down before adding more. When all the greens have been added, sprinkle with 1/4 teaspoon sea salt and stir in the broth. Set heat to medium-low, enough for a lively simmer, and cook greens 20 minutes. Fold in coconut milk and simmer 5 minutes more. Taste and add sea salt as needed.
- Serve greens in small bowls with several spoonfuls of broth. Top with sweet potato wedges, crispy shallots, a lime wedge, and cilantro leaves.
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