Collards With Toasted Coconut Recipes

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COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES



Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Time 2h

Yield to 8 servings

Number Of Ingredients 17

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

Steps:

  • Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
  • Add the turnips and simmer for about 20 minutes.
  • Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
  • Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
  • Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
  • Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
  • Transfer potatoes to a covered bowl.
  • Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
  • Serve warm.

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

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