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Coconut Milk Braised Greens

Serves 4
Time 20 min
Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collards, if you like.
Ingredients
  • 1/4 teaspoon kosher salt
  • 2 bunches collard greens (about 1 pound total)
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, thinly sliced
  • 3/4 (13.5-null) cup coconut milk
  • 1 tablespoon lime juice
  • 1/8 teaspoon crushed red pepper
  • 1 clove garlic, minced
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Method

Remove stems from collards and roughly chop greens.

Melt oil in a large skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add garlic and red pepper, cook for 30 seconds.

Add collards to pan, stirring well, then add coconut milk, lime juice and salt. Bring to a boil then reduce heat to a simmer, cooking for 10–15 minutes or until tender. Season to taste with extra lime juice and more salt, if desired.

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.
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  • 1/4 teaspoon kosher salt
  • 2 bunches collard greens (about 1 pound total)
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, thinly sliced
  • 3/4 (13.5-null) cup coconut milk
  • 1 tablespoon lime juice
  • 1/8 teaspoon crushed red pepper
  • 1 clove garlic, minced
Shop with Prime

Exclusively for Prime members in select ZIP codes.