Creamy Coconut Collard Greens Recipes
CREAMY COCONUT COLLARD GREENS
My Collard greens have a new attitude, creamy, and a boldness of flavor. The special ingredient is Coconut Milk. I come from a long line of wonderful cooks in my family, and if some of them were around today to taste this recipe, they would say "Carol Anne" girl dish me up another serving of those greens.
Provided by Carol White
Categories Other Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. Prep collards - wash and remove stems, then place leafs on top of each other roll greens and then slice even slices so greens will cook even.
- 2. Bring a large pot of salted water to a boil. Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
- 3. Heat oil in a large skillet over medium heat, add onions and sauté for about 2 - 3 minutes or until translucent. Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste. Let greens simmer for about 3 - 5 minutes.
- 4. Remove greens and place in serving dish, then add lemon juice and serve with your favorite protein and starch if you desire. I served my Coconut Collards with fresh roasted beets.
- 5. Note: If you love a little heat try some red pepper flakes right before serving, you will love that kick.
- 6. The 411 on Coconut Milk Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is a popular beverage in the Philippines, the Caribbean and anyplace where coconut trees are abundant. Coconut milk has the scent of a coconut and a slightly sweet taste. It is an excellent substitute for cow's milk because it is easy to digest, simple to make and contains an abundance of nutrients. You can drink it plain, use it for cooking or blend it with smoothies to benefit from its nutritional value. Although coconut milk is high in saturated fat, it's mostly medium-chain fatty acids that are more easily metabolized in the body. In addition, it is a good source of the essential fatty acid omega-6, rich in manganese and my help raise the levels of HDL ("good") cholesterol. Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells. So give it a try in your bake goods, soups, stews and try it with your collards. You will love the creaminess and flavor it gives. But remember everything in moderation. Use it as a substitute for other fats in your 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
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.
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