Coconut Milk Braised Collard Greens Food

COCONUT-BRAISED COLLARD GREENS

Steps:

• 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.

COCONUT MILK BRAISED COLLARD GREENS

Steps:

• Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

COCONUT CREAMED GREENS

Steps:

• Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5-7 minutes. Let cool.
• Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
• Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
• Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15-18 minutes. Taste and season with more salt if needed.
• Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

COCONUT-BRAISED COLLARD GREENS

Steps:

• Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
• Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.

COCONUT MILK BRAISED GREENS

Steps:

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

COCONUT MILK BRAISED COLLARD GREENS WITH BUTTERNUT SQUASH

Steps:

• Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook about 2 minutes, until soft and fragrant. Add garlic and ginger-stir and cook about 2 minutes more.
• Add collard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook about 15 minutes, until greens and squash are fork-tender.
• Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS

Steps:

• Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant-the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
• Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
• Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they're sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
• Add the sweet potatoes to the pot and cook for a minute or two-just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
• Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

COCONUT BRAISED COLLARDS WITH BUTTER BAKED TILAPIA

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, mix the dried oregano, smoked paprika and dried thyme, mix to combine and set aside.
• Place fish fillets in a baking dish and lightly oil both sides with olive oil.
• Sprinkle Kosher salt and fresh black pepper on both sides of the fillets.
• Sprinkle the spice mix on both sides of the fish fillets. Set baking dish aside.
• Melt butter in a small saucepan over medium heat. Grate garlic and lemon zest directly into the melted butter. Squeeze juice of half a lemon into the melted butter, swirl to combine and pour the butter mixture over the fish fillets. Set the fish aside.
• In a large skillet or braiser, over medium heat, melt the butter and add the coconut oil.
• Sauté the sliced scallions in the oil and butter until slightly softened.
• Put the fish fillets in the oven and set a timer for 10 minutes.
• Add the cut collards to the skillet with the scallions. Toss to coat the greens in the oil and butter and cook just until the collards turn bright green.
• When the collards are bright green, add the coconut milk and the soy sauce. Bring to a simmer and reduce heat to a low simmer. Stir occasionally and let simmer while the fish cooks.
• At the 10 minute mark, check the doneness of the fish by pressing on the center, or the thickest part of a fish fillet - if it is still very soft, let the fish cook another 3-5 minutes. The fish is done when it's mostly firm to the touch.
• When the fish is done, turn off the braising collards.
• Just before plating, baste the fish fillets with the butter braise.
• Divide the greens between two plates or shallow bowls and top the greens with flaky finishing salt, if desired.
• Lay a Tilapia fillet on top of the greens and serve.