Recipe & Pic from NYT Cooking
Cooking hearty greens in coconut milk makes them tender and rich! Pair with some cheesy grits for a complete vegetarian meal!
1 large bunch Collard greens
1 tbs unsalted butter
1 tbs coconut oil
1 bunch scallions, pale green and white portions only, thinly sliced
1 ½ cups unsweetened coconut milk
1 tbs soy sauce
salt and black pepper to taste
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.