Coconut Milk Braised Collard GreensWednesday, February 01, 2017
Raise your hand if you promised to eat better for the new year and so far have missed the mark! Judgement free zone here, you're in good company. First quarter can be challenging when it comes to food. As a blogger, there's this expectation hanging over my head to switch gears to healthy cooking, but fatigue from the holidays is real, not to mention coping with the winter blues (read: eating my feelings.) As much as my intentions were to get back on a Whole 30 compliant meal plan, I am struggling to get back on track. Luckily, I did learn a lot from the Whole 30 journey and even though I've gone rogue, I'm still enjoying a number of compliant veggie dishes. Enter collard greens, which are inexpensive and nutritious, so much so that I eat them every week. I've already shared my recipes for traditional southern style greens as well as a lighter preparation for roasted collard greens. Today I'd like to share another easy way to prepare collard greens and it's very similar to my roasted recipe. My secret? Coconut milk! Braising the greens in coconut milk makes them tender, creamy and ever so slightly takes the edge off their bitterness. I add ginger, garlic, onions and a teeny bit of curry powder for flavor but the main ingredients are really just the collard greens and coconut milk.
Before we get into the recipe, I'd like to share that I'm one of twenty-eight black food bloggers participating in a Black History Month Virtual Potluck. This isn't your typical collection of southern soul food recipes. Instead, we're sharing all different kinds of foods across the diaspora. From African to Creole, Caribbean to Southern there is something for everybody. I thought it would be cool to share this version of my collard greens for the celebration since it's a blend of American and West Indian styles of cooking. For each day of Black History Month in February, check out one of these gems below from the amazing black bloggers in our online community!
Total Time: 3 hours or up to 24 hours if marinating overnight
Yield: Serves 4
Special Equipment: Dutch oven pot with lid