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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 for the collard greens, if you like.
Ingredients
  • 1/4 teaspoon fine sea salt
  • 2 bunches collard greens, kale or mustard greens (about 1 pound total) stemmed and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion thinly sliced
  • 3/4 cup coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
Method

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

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 fine sea salt
  • 2 bunches collard greens, kale or mustard greens (about 1 pound total) stemmed and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion thinly sliced
  • 3/4 cup coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper