Collard Greens with Coconut Milk is a great twist on the traditional collard greens. Coconut milk gives it a slight sweetness and nutty flavor.

Can you believe that Thanksgiving is a week away?  I’ve been sharing Thanksgiving recipes all month long (like my Whipped Chipotle Sweet Potatoes, Dry Brined Chicken and Cranberry and Almond Jeweled Rice) and have been planning how to roll out content but somehow IRL I thought I had an extra week.  For some odd reason, my blog calendar and my real life calendar were not the same.  With just a week left I’ve rolling over a few more recipes just in time for you to add it to your holiday menu like this amazing Collard Greens with Coconut Milk.

We’ve been making collard greens with coconut milk for more than a decade and it is amazing! Don’t get me wrong, I love collard greens cooked without coconut milk and have shared a pressure cooker collard greens in the past.  I also love it with a big piece of neck bone or smoked turkey wing but today I skipped the meat and went vegetarian instead.  If you would like to add smoked wing keep in mind that it will increase the cooking time.

Collard greens can be a bit on the tough and bitter side but a little bit of love makes it amazing and these collard greens with coconut milk got a whole lot of love!  A great way to use up the leftover collard greens(if there’s any left) would be in cook up rice! I always have to have greens on my Thanksgiving table and will be making some version of it this year…I still haven’t planned my menu just yet but these collard greens with coconut milk may make it to the table.  Be sure to follow me on Instagram, Facebook, YouTube and Pinterest!  I will be adding new videos to my YouTube channel so be sure to subscribe!



  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 tsp crushed garlic
  • 2 tsp ginger
  • 1 lb collard greens, ribs removed and finely chopped
  • 14 oz coconut milk
  • 2 cups chicken broth
  • 1 chicken bouillon
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • Salt to taste


  • Heat oil in large pot over medium heat then add onions and sauté for about 2-3 minutes, until it’s softened. Add garlic and ginger and cook for about 1-2 minutes stirring to prevent it from burning.
  • Next add collard greens and cook and for about 5-10 minutes stirring frequently. Once the greens have wilted a bit, add coconut milk, chicken broth, chicken bouillon, black pepper, red pepper and salt.
  • Bring to a boil then turn the stove down to simmer and cook for 1 to 1 ½ hours until the liquid has reduced and thickened and the greens are tender.
Author: Jehan Powell