COLLARD GREENS BRAISED IN COCONUT MILK
Ingredients:
1 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp grated ginger
500g collard greens or a mix of silverbeet and kale, stems removed, cut into ribbons
¾ cup coconut milk
1/2 cup chicken or vegetable broth, plus more as needed
1 tbsp lime juice
2 tbsp tamari soy sauce, to taste
1 pinch salt, plus more to taste
1 pinch red chilli flakes, to taste
Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chilli flakes. Serves 4.
1 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp grated ginger
500g collard greens or a mix of silverbeet and kale, stems removed, cut into ribbons
¾ cup coconut milk
1/2 cup chicken or vegetable broth, plus more as needed
1 tbsp lime juice
2 tbsp tamari soy sauce, to taste
1 pinch salt, plus more to taste
1 pinch red chilli flakes, to taste
Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chilli flakes. Serves 4.