Recipe: Coconut Curry Creamed Collards

Meet your new favorite way to eat collards. These cook down into something tender, silky, and full of flavor. I like to make it a full meal with a simple seared protein on top—salmon or chicken are both great—but it’s just as good as a side.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 clove garlic, minced
• 1 tablespoon grated ginger
• 1 pound collard greens, cut into ribbons
• 3/4 cup coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon Thai curry paste (red, panang, or green)
• 1 tablespoon lime juice
• Pinch of salt, plus more to taste

Instructions:

1. Warm the coconut oil over medium-high heat in a large skillet. Add the onion red bell pepper and cook for 4–5 minutes, until soft and translucent. Stir in the garlic and ginger and cook for another minute, just until fragrant.
2. Add the collards and toss them in the pan for a minute or two, until they start to wilt. If needed, cover the pan briefly to help them along.
3. Pour in the coconut milk and broth, then stir in the curry paste and lime juice. Bring everything to a gentle simmer, then lower the heat and let it cook for about 10 minutes, until the greens are fully tender. If the liquid reduces too much, just add a splash more coconut milk or broth as it cooks.
4. Taste and adjust with salt (and a pinch of red pepper flakes if you want a little heat). Serve warm.