Coconut-Braised Collard Greens — Von Diaz

Name: Coconut-Braised Collard Greens — Von Diaz
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 large bunch collard greens (1 1/2 to 2 pounds); 1 tablespoon unsalted butter; 1 tablespoon coconut oil; 1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced; 1 ½ cups unsweetened coconut milk; 1 tablespoon soy sauce; Kosher salt and freshly ground black pepper

4 steps

Prep:20min

Updated at: Mon, 20 Nov 2023 17:47:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories276.2 kcal (14%)

Total Fat22.5 g (32%)

Carbs14.2 g (5%)

Sugars1.7 g (2%)

Protein4.9 g (10%)

Sodium489.9 mg (24%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchcollard greens

large

1 tablespoonunsalted butter

1 tablespooncoconut oil

1 bunchscallions

white and pale green parts only, thinly sliced

1 ½ cupsunsweetened coconut milk

1 tablespoonsoy sauce

kosher salt

freshly ground black pepper

Instructions

Step 1

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

Step 2

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

Step 3

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Step 4

Season to taste with salt and pepper and serve immediately.