Coconut Milk Braised Greens Recipes

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COCONUT-BRAISED COLLARD GREENS



Coconut-Braised Collard Greens 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

Categories     easy, quick, weeknight, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

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, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams

COCONUT MILK BRAISED COLLARD GREENS



Coconut Milk Braised Collard Greens image

I've always been in love with creamed spinach but I wanted to take it up a notch. For me, that next thing was collard greens and coconut milk. The sweetness from the coconut milk with the bitterness from the collards meshed into something magical. And not to forget that dash of spice at the end, giving you all the life you need.

Provided by JJ Johnson

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

1 tablespoon grapeseed oil
2 2/3 cups sliced shallots (about 4 shallots)
2 tablespoons chopped garlic
2 bunches collard greens, roughly chopped
2 1/2 to 2 3/4 cups coconut milk
4 teaspoons 5-spice powder
Kosher salt

Steps:

  • Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

COCONUT MILK BRAISED GREENS



Coconut Milk Braised Greens image

Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like."

Provided by januarybride

Categories     Collard Greens

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

salt
2 bunches collard greens, stemmed and roughly chopped (about 1 pound total)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.

BRAISED GREENS



Braised Greens image

Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.

Provided by Marian Burros

Categories     weekday, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

12 ounces assorted greens, like kale, collard, Swiss chard
1 teaspoon olive oil
1 large clove garlic, chopped
1 cup no-salt-added chicken stock
1 tablespoon white wine (or dry sherry)
1/4 teaspoon hot red pepper flakes

Steps:

  • Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
  • Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
  • Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams

COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS



Coconut-Braised Chickpeas with Sweet Potatoes and Greens image

This recipes picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don't have to haul out the salad spinner is a time-saving bonus.

Provided by David Tamarkin

Categories     cookbooks     Curry     Coconut

Yield 4 servings

Number Of Ingredients 14

½ cup slivered almonds
2 tablespoons coconut or vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon grated or finely chopped fresh ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
Plain yogurt, for serving

Steps:

  • Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant-the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
  • Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
  • Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they're sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
  • Add the sweet potatoes to the pot and cook for a minute or two-just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
  • Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

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RECIPE: COCONUT MILK BRAISED GREENS | WHOLE FOODS MARKET
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2009-02-05 Method. Remove stems from collards and roughly chop greens. Melt oil in a large skillet over medium heat. Add onions and cook until soft, 5 …
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