Coconut Milk Braised Greens

Name: Coconut Milk Braised Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: salt; 2 bunches collard greens, stemmed and roughly chopped (about 1 pound total); 2 tablespoons olive oil; 1 small yellow onion, thinly sliced; 3/4 cup coconut milk; 1 tablespoon lemon juice; black pepper

Submitted by januarybride

"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.""

Download

photo by Rita1652

Ready In:: 20mins
Ingredients:: 7
Serves:: 2-4

ingredients

salt
2 bunches collard greens, stemmed and roughly chopped (about 1 pound total)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
³⁄₄ cup coconut milk
1 tablespoon lemon juice
black pepper

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

I had some coconut milk left from Easter and looked specifically for recipes using this milk. I used frozen greens and had it as a side with Gourmet Grits Casserole and fruit salad. This was good and different as a side dish. Next time I might add some pinto beans or black eyed peas. Thanks for your recipe.

Toni in Colorado
Very tasty! I've never had a side dish like this, but it was a nice change. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.

CookingONTheSide
A deilious sidedish that it's more than only a side dish. This makes you menu rich. Thanks<br/>Done for ZWT7.

Artandkitchen
Loved these greens! I typically stick with beet greens (because I buy fresh beets so often) or Swiss chard, but I'm really starting to develop a taste for collards. Loved how all the different flavors in this melded so nicely in the finished greens. I'll definitely be using this one again, thanks for posting! Made by a fellow Emerald City Shaker for ZWT7

Muffin Goddess
I love greens, and can eat a lot! But this is way more than 2-4 servings! So plan ahead and reduce the quantity you make. The taste was very good. I'm a Southern girl, and like my collards cooked with bacon, so this was a new taste experience for me. I used light coconut milk to try and cut calories. Thanks for sharing!

breezermom