22 Oct 2022
Coconut Braised Collards
- 1 large bunch collard greens, coarsely chopped (include stems!) (I aim for 2”x1/2”, ish)
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 bunch (6 to 8) scallions, thinly sliced
- 250g unsweetened coconut milk (one of the little aroy-d boxes)
- 1 tbsp soy sauce (japanese, or light chinese)
Fry scallions in oil+butter until soft, about a minute.
Add collards, continue to stir just until they’re wilted.
Add coconut milk and soy sauce. Simmer, uncovered, stirring frequently, until done. I really like to push until the collards are dark and soft and the liquid is pretty much gone other than an oily creamy sheen.
Season with salt and pepper.
Adapted from Von Diaz/nytimes