Coconut Milk-Braised Greens

Coconut Milk-Braised Greens

Serves 2 to 4

Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale for the collard greens, if you like.

Ingredients: 
  • Salt to taste
  • 2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped
  • 2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 3/4 cup coconut milk
  • 1 tablespoon lemon juice
  • Black pepper to taste
You must be signed in to use shopping lists.
Cancel
Method: 

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 reserved greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.

Nutritional Info: 
Per Serving:280 calories (190 from fat), 21g total fat, 10g saturated fat, 0mg cholesterol, 450mg sodium, 19g carbohydrate (10g dietary fiber, 3g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion