WHAT TO SEASON COLLARD GREENS WITH RECIPES

Name: Coconut-Braised Collard Greens
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 large bunch collard greens (1 1/2 to 2 pounds); 1 tablespoon unsalted butter; 1 tablespoon coconut oil; 1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced; 1 1/2 cups unsweetened coconut milk; 1 tablespoon soy sauce; Kosher salt and freshly ground black pepper

COCONUT-BRAISED COLLARD GREENS RECIPE - NYT COOKING

Coconut-Braised Collard Greens Recipe - NYT Cooking image

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large bunch collard greens (1 1/2 to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 1/2 cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
Season to taste with salt and pepper and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 26 grams, FiberContent 9 grams, ProteinContent 9 grams, SaturatedFatContent 21 grams, SodiumContent 752 milligrams, SugarContent 2 grams, TransFatContent 0 grams

SAUTEED COLLARD GREENS RECIPE - FOOD.COM

Sauteed Collard Greens Recipe - Food.com image

Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
kosher salt
black pepper, freshly cracked

Steps:

Wash greens thoroughly, making sure all dirt and grit have been removed.
In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
Once onions are tender, add collard greens and chicken stock to the pan.
Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

Nutrition Facts : Calories 228.6, FatContent 13.5, SaturatedFatContent 7.7, CholesterolContent 32.3, SodiumContent 243.7, CarbohydrateContent 22.7, FiberContent 10.3, SugarContent 4, ProteinContent 9.3

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