Collard greens turn silky and sweet in a slow braise with coconut oil, ginger, and unsweetened coconut milk. Perfect with fish and equally welcome beside a blatter of chicken, these greens are delicate but definitely don't wilt with other strong flavors.- 2 tablespoons refined coconut oil
- 2 cups yellow onion, chopped
- 1 ½ tablespoons fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 teaspoons curry powder
- 10 cups collard greens, ribs and stems removed, roughly chopped
- 2 (15-oz.) unsweetened coconut milk
- ¼ cup apple cider vinegar
- 3 ½ teaspoons kosher salt
- 1 ½ teaspoons granulated sugar
- ¾ cup toasted unsweetened flaked coconut
- 2 teaspoons Espelette pepper
Directions
Step 1
Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
Step 2
Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.
