Coconut Creamed Greens Recipes

CREAMED COLLARD GREENS

Steps:

• Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
• Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

CREAMED MIXED GREENS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
• Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
• Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

CREAMY COCONUT COLLARD GREENS

Steps:

• 1. Prep collards - wash and remove stems, then place leafs on top of each other roll greens and then slice even slices so greens will cook even.
• 2. Bring a large pot of salted water to a boil. Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
• 3. Heat oil in a large skillet over medium heat, add onions and sauté for about 2 - 3 minutes or until translucent. Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste. Let greens simmer for about 3 - 5 minutes.
• 4. Remove greens and place in serving dish, then add lemon juice and serve with your favorite protein and starch if you desire. I served my Coconut Collards with fresh roasted beets.
• 5. Note: If you love a little heat try some red pepper flakes right before serving, you will love that kick.
• 6. The 411 on Coconut Milk Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is a popular beverage in the Philippines, the Caribbean and anyplace where coconut trees are abundant. Coconut milk has the scent of a coconut and a slightly sweet taste. It is an excellent substitute for cow's milk because it is easy to digest, simple to make and contains an abundance of nutrients. You can drink it plain, use it for cooking or blend it with smoothies to benefit from its nutritional value. Although coconut milk is high in saturated fat, it's mostly medium-chain fatty acids that are more easily metabolized in the body. In addition, it is a good source of the essential fatty acid omega-6, rich in manganese and my help raise the levels of HDL ("good") cholesterol. Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells. So give it a try in your bake goods, soups, stews and try it with your collards. You will love the creaminess and flavor it gives. But remember everything in moderation. Use it as a substitute for other fats in your recipes.

COCONUT-BRAISED COLLARD GREENS

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.

CREAMED GREENS WITH CHESTNUTS

Steps:

• Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine. Cover, and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.
• Add 4 tablespoons butter to pan, and melt over high heat. Add shallots, garlic, and chard stems, and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.
• Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.
• Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.

SLOW COOKER CHEESY CREAMED GREENS

Steps:

• Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.
• Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.

COCONUT CREAMED SPINACH

Steps:

• Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
• Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
• Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
• Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

COCONUT CREAMED KALE

Steps:

• Heat the oven to 350 degrees. In a 3-quart/9-by-13-inch baking pan, use a fork to stir together the coconut milk, curry powder, ginger and sambal oelek. Season with 1 teaspoon salt and a generous grind of black pepper.
• Add half the kale and use your hands to toss to coat. Add the remaining kale, season with salt and pepper, and massage with your hands so that the volume decreases a bit, and the kale no longer extends above the pan's edge. Toss just once or twice so some of the kale is coated in sauce.
• Bake for 35 minutes. Sprinkle with coconut flakes, then continue to bake until the sauce has thickened and the kale on top is crisp, another 10 to 15 minutes, keeping an eye on the coconut flakes to avoid burning. Serve warm.