COCONUT COLLARD GREENS
The simple veggie side dish is a go to in my house and a favorite among my clients. It's a little out of the box, using coconut milk to make a sauce for collard greens, but trust me when I say this thick, creamy concoction is one of the best sauces I've ever had. The key here is in the slow braising. This dish takes about 40 minutes and should not be rushed. I like to use butter in mine to make it extra decadent, but you can simply omit or opt for a vegan butter if you are vegan. Also, be sure to look for coconut milk without fillers, gums and additives. Trader Joe’s has a great, single ingredient, canned coconut milk.
In traditional Chinese medicine, collard greens are great for liver cleansing and health, and coconut milk nourishes yin, supports energy and disperses cold. This is a great dish to have on the table any time of year, but it's particularly nice this fall when collard greens are in season and will make a great addition to your Thanksgiving meal this year.
Ingredients
1 bunch of organic collard greens
a few tbsp of EVOO
2 tbsps of grass fed butter
1/2 small sweet onion
heavy pinch of salt
1/2 can of full fat coconut milk
Instructions
Clean your collards thoroughly and de-stem them. Then give them a rough chop.
Start to caramelize your onions. Saute them down on low heat in your EVOO and butter and add a pinch of salt right from the start.
Once the onions are soft and starting to caramelize, add your collards and toss until coated with the oil.
Add a lid and keep your flame super low.
One they start to cook down, add water or chicken stock to help the braising process along.
At about the 20 minute mark, add your coconut milk and return the lid.
Check every 5 minutes or so to stir.
Finish with a little more butter and salt if you desire and serve!