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coconut curry braised collard greens in a white bowl topped with red chilis

Coconut Curry Braised Collard Greens

Quick, flavorful and healthy way to get collard greens on the table any day of the week.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Modern Soul Food
Servings: 4 people
Calories: 290kcal
Author: Marwin Brown

Ingredients

  • 1 medium yellow onion sliced
  • 1 tablespoon coconut oil
  • 4 cloves garlic diced
  • 1 inch fresh ginger diced
  • 2 fresh thyme stems
  • 1 habanero chile whole
  • 1 tablespoon curry powder
  • ½ tablespoon turmeric
  • ½ tablespoon smoked paprika
  • ½ tablespoon kosher salt
  • ½ tablespoon black pepper
  • 1 can coconut milk
  • ¼ cup vegetable stock
  • 1 bunch collard greens cleaned, de-stemmed and cut into strips

Instructions

  • Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
  • Add garlic and ginger and saute for another minute, stirring as needed.
  • Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
  • Add spices and mix well. Let simmer for additional minutes (2-3).
  • Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
  • Finish with a squeeze of fresh lime juice.

Notes

  • If using spice seeds quickly toast them in a skillet and then ground them right before using for next level flavor
  • Time permitting saute onions a little long to concentrate their natural sweetness
  • Take the time to cut the collards into thinner strips. This will improve cook time as well as allow the sauce to impart more flavor
  • Give the sauce flavors time to gel before adding the greens. Once greens are adding, be sure to mix well.
  • Don’t worry if it looks like you don’t have enough sauce. Once covered with the lid, the greens will wilt and break down in the sauce.
  • Pair these greens with pan-roasted jerk chicken thighs for a Caribbean meal

Nutrition

Calories: 290kcal | Carbohydrates: 12g | Protein: 3g | Fat: 27g | Saturated Fat: 24g | Cholesterol: 0mg | Sodium: 891mg | Potassium: 390mg | Fiber: 4g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 11.3mg | Calcium: 44mg | Iron: 2.9mg
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