Servings: 4 people
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.
- 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
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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