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Coconut Milk Braised Collard Greens [Vegan, Gluten-Free]
Traditionally a southern dish, collard greens are a great way to get your daily dose of green, leafy, veggies. This recipe is great as a main course or alongside an entrée. Garlic, pepper, cumin, and mustard seeds give this recipe a great spice, while coconut balances it out with a... Read More
Ingredients You Need for Coconut Milk Braised Collard Greens [Vegan, Gluten-Free]
How to Prepare Coconut Milk Braised Collard Greens [Vegan, Gluten-Free]
- Toast the mustard seeds, cumin seeds, and red pepper flakes in a dry pan set over medium heat for 1-2 minutes, until very fragrant. Remove the seeds from the pan and put them into a small food processor. Add the ginger, garlic, and a tiny pinch of salt to the spices, then use a pestle to gently crush everything into a rough paste. Set this mixture aside.
- In a pan set over medium heat, warm the coconut oil. Add the onion, bay leaf, and a pinch of salt. Cook the onion for 5-7 minutes until it starts to turn golden brown. Once the onion has turned golden brown, add the spice paste and cook for about 1 minute.
- Add the coconut milk to the pan. Once the coconut milk comes to a simmer, add a pinch of salt and all of the collard greens. Cover the pot to allow the collards to cook down. Continue to cook the collards in this manner for 12-15 minutes until they are tender, stirring every few minutes.
- When the collards are ready, taste and add more salt or pepper if desired. Serve with a squeeze of fresh lemon juice or a splash of apple cider vinegar.
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