Collard Greens with Coconut Milk
Long a staple of soul food, collard greens taste like a cross between cabbage and kale. The addition of coconut milk adds an exotic hint of intrigue to this Southern favorite.
Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Drain well and return to pan.
Stir in coconut milk, salt, and pepper. Cool, uncovered, over medium-low heat for 10 minutes more or until slightly thickened. Stir in tomatoes; heat through. Serve immediately.
Makes 6 to 8 servings.
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