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COLLARD GREENS WITH COCONUT MILK

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Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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.