Florida Heritage Foods

recipe

Coconut Braised Collards

A bowl of collard greens for thanksgiving.
serves 4 as a side

What you’ll need:

  • 1 large bunch collards, rinsed well in several changes of water
  • 1 bunch of scallions
  • 1 tablespoons unsalted butter(optional; to make the recipe vegan, omit the butter and double the coconut oil
  • 1 tablespoon coconut oil
  • 1 1/2 cups coconut milk, fresh(page 15) or canned
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper

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

Recipe adapted from Coconuts and Collards: Recipes and stories from  Puerto Rico to the Deep South by Von Diaz. University Press of Florida(2018) page: 73

 
 
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Coconut Braised Collards

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