CO­CONUT-BRAISED COL­LARD GREENS

SERVES 4 AC­TIVE 15 min. TO­TAL 1 hour

Coastal Living - - BOUNTY -

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.

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