COCONUT-BRAISED COLLARD GREENS
SERVES 4 ACTIVE 15 min. TOTAL 1 hour
2 Tbsp. refined coconut oil
1 medium-size (8 oz.) yellow onion, chopped (2 cups)
1 (2-in.) piece fresh ginger, peeled and chopped (11/2 Tbsp.)
2 garlic cloves, chopped (about 2 tsp.)
2 tsp. curry powder
1 large bunch collard greens (11/2 lb.), ribs and stems removed, roughly chopped (10 cups)
2 (15-oz.) cans unsweetened coconut milk
1/4 cup apple cider vinegar
3 1/2 tsp. kosher salt
1 1/2 tsp. granulated sugar
3/4 cup toasted unsweetened flaked coconut
2 tsp. Espelette pepper
1. Heat oil in a Dutch oven over mediumhigh. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
2. Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.