Coconut Milk-Braised Greens

Coconut Milk-Braised Greens

Serves 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: 
  • 1/4 teaspoon fine sea salt
  • 2 bunches collard greens, kale or mustard greens (about 1 pound total) , stemmed and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion , thinly sliced
  • 3/4 cup coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
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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 salt, pepper, 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: Serving size: , 210 calories (1140 from fat), 16g total fat, 8g saturated fat, 0mg cholesterol, 200mg sodium, 14g carbohydrates, (7 g dietary fiber, .2g sugar), 5g 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.

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