Coconut-Braised Collard Greens

I do not like greens. I dislike collards the most. I had seconds.

So quick to make with a bag of precut and cleaned kale. I did make changes based on what I had available (kale and leeks). Added garlic and fresh ginger based on other reviews. And a can of chick peas because I wanted additional protein. Delicious.

Added 3 cloves of garlic, half a yellow onion, 2in of grated ginger, and 2 tbsp of chili oil. Sautéd at the beginning of the recipe w the scallions. Did half a bag of chopped kale / half a bag of spinach instead of collards and served over wild rice. This was wonderful!

Loved this so much. Great way to get your dark leafy greens in that’s not a basic sauté. Used a mixture of mostly collards and some spinach I had on hand. Took note of some additions in the reviews and added lots of minced ginger, which was SO good! Added some shallots as well. I’ve never not cooked greens like my southern grandmother taught me, low and slow, so I let this cook down for over an hour with a stir here and there. Total hit in my house. Will be a regular go-to.

I added a tablespoon of fish sauce after loving the original recipe. The fish sauce brought out so many new flavors! It was a very happy addition.

I feel like the cook time on this was too short... I'm still cooking these 10 minutes later and my collards are still chewy. Going to try another 5-10 minutes in my dutch oven covered.

Yes! Kale is so tough. I left mine braising for thirty minutes. I also used full fat coconut milk. Much richer!

Grew up in East Tennessee and NC. This is the best collards I’ve ever had. Substitute yellow onions. Easier and more flavorful in the butter/oil I thought. Tossed in a few scraggly end bits of ginger I had to the simmer and removed before serving. You can’t mess this up. Do not remove stems.

Yes! Definitely make this with full fat coconut milk. I made this once with low fat coconut milk and the texture was all wrong (instead of a nice creamy texture, the low fat coconut milk created a mucous-like texture).

This was surprisingly excellent. I looked at comments and added garlic in the beginning per suggestions. Also added some vegetable stock for more braising liquid and a can of rinsed chickpeas. Cooked all for 45 minutes in the Dutch oven. The greens were silky and so flavorful! I topped with chili oil. It made a complete meal for 2 people. Next time I will only use 1/2 can of beans, I thought there were too many for the cooked down greens. But otherwise absolutely perfect.

This is a beautiful recipe. I love collards and wanted to try a new preparation. I’m so glad I found this one. Collards have a stem / spine that I cut away from the leaves. I saved those and cut into 1/2” lengths, sautéed them in the oils until they were crisp-tender, then added the green onions and proceeded with everything else as instructed. I added plenty of salt and pepper and a few dashes of hot sauce, and topped with toasted sesame seeds alongside white rice. Superb.

This was delicious. I cut out all the veins and it cooked in 30 minutes. I also added some curry and ginger. Served over brown rice, it was a hit.

I used collard greens and cooked these for much longer than the recipe called for. I thought they needed some acid and added a splash of rice vinegar. Delicious.

We marinated tofu in soy sauce, sherry vinegar, salt and a little organic sesame oil with a light taste, while preparing the collard greens. Added a tsp of Chile crisp, as well as ginger and garlic as others suggested and sautéed those with the scallions. Then followed the recipe, and added the marinated tofu toward the end. The end result was balanced flavors of salty, spicy, and softly sweet. Delicious!

I am not a collards person but I got a bunch in my winter CSA box and was determined to eat them. I only wanted to make them tolerable to eat, but this recipe made them delicious! I will definitely cook this again.