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creamy coconut collard greens

(1 rating)
Mstwinkie avatar
Recipe by
Carol White
@Mstwinkie
Fort Lauderdale, FL

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For creamy coconut collard greens

  • 2 bunch
    fresh collard greens, stems removed, and cut into 1/2" strips
  • two bunches of collards about 1 pound
  • 1 sm
    white onion
  • 2 Tbsp
    olive oil, extra virgin
  • 3/4 c
    coconut milk, unsweetened
  • 1/2 tsp
    nutmeg
  • 1 Tbsp
    fresh squeeze lemon juice
  • salt and pepper to taste

How To Make creamy coconut collard greens

  • 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.
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