Recipe by Community Organizer Nikkie Shubitz
These greens are still a bit “al dente” and invite eastern or Caribbean pairings. I’ve used them as an alternate topping or side with Mahi Mahi tacos.
* ½ small yellow onion, diced
* Collard veins, diced
* 4 cloves garlic, pressed/minced
* ½ teaspoon red pepper flakes
* 2 lbs collard greens, deveined and torn or chopped into bit sized pieces
* 1 cup vegetable broth
* 1/4 cup coconut cream (spooned from coconut milk)
In a pan or pot large enough to accommodate your pile of greens, sauté diced onion and veins in 2 Tbsp of oil over medium heat. When the onions start becoming translucent, add garlic and stir until fragrant (30-60 seconds, not allowing it to burn). Add vegetable broth, red pepper flakes, and greens. Push about the pan and the greens wilt. Taste occasionally. Once the greens are as tender as you’d like, turn heat down to low, add the coconut cream and incorporate.
• When a can of coconut milk is left undisturbed, the thick fatty part separates from the watery part and can be spooned off the top once the can is opened. I often will wait for the third or forth day after a grocery run to make dishes with coconut milk and use the two parts differently. With this recipe, the cream is stirred into finished greens; the water could be used to make rice to accompany the dish.