Creamy Coconut Collard Greens
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- 2 bunch
- fresh collard greens, stems removed, and cut into 1/2" strips
- two bunches of collards about 1 pound
- 1 small
- white onion
- 2 Tbsp
- olive oil, extra virgin
- 3/4 c
- coconut milk, unsweetened
- 1/2 tsp
- 1 Tbsp
- fresh squeeze lemon juice
- salt and pepper to taste
2Bring a large pot of salted water to a boil. Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
3Heat oil in a large skillet over medium heat, add onions and sauté for about 2 – 3 minutes or until translucent. Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste. Let greens simmer for about 3 – 5 minutes.
6The 411 on Coconut Milk
Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is a popular beverage in the Philippines, the Caribbean and anyplace where coconut trees are abundant. Coconut milk has the scent of a coconut and a slightly sweet taste. It is an excellent substitute for cow’s milk because it is easy to digest, simple to make and contains an abundance of nutrients. You can drink it plain, use it for cooking or blend it with smoothies to benefit from its nutritional value. Although coconut milk is high in saturated fat, it’s mostly medium-chain fatty acids that are more easily metabolized in the body. In addition, it is a good source of the essential fatty acid omega-6, rich in manganese and my help raise the levels of HDL (”good”) cholesterol. Vitamins C, E and many B vitamins are abundant in coconut milk.
Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells.
So give it a try in your bake goods, soups, stews and try it with your collards. You will love the creaminess and flavor it gives. But remember everything in moderation. Use it as a substitute for other fats in your recipes.