What you’ll need:
Instructions:
Cut off the bottoms of the collard stalks, then coarsely chop the leaves and stems and set aside.
Cut of the bottoms of the scallions, then thinly slice the white and greens.
Melt the butter with the oil in a large wok or skillet over the medium-high heat. Add the scallions and saute for 1 minute.
Add greens and saute for another minute, stirring well incorporate, then add the coconut milk and soy sauce and bring to a simmer.
Lower the heat to medium-low and simmer, uncovered, stirring frequently, until the collards reach your desired doneness – 7-to 10 minutes., or longer if you like your greens more tender. Season with salt and pepper and serve
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.
What You’ll Need:
Instructions:
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