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Collard Greens with Coconut Milk
Ingredients
-
1
pound collard greens
-
3/4
cup water
-
1/2
cup chopped onion
-
1
cup light coconut milk or coconut milk
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
2
large tomatoes, seeded and chopped
Directions
1. Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups).
2. In a large pan or Dutch oven, bring water to boiling. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Drain well and return to pan.
3. Stir in coconut milk, salt, and pepper. Cook, uncovered, over medium-low heat for 10 minutes more or until slightly thickened. Stir in tomatoes; heat through. Serve immediately. Makes 6 to 8 side-dish servings.
Nutrition Facts
(Collard Greens with Coconut Milk)
- Servings Per Recipe 6,
- Calories 57,
- Protein (gm) 2,
- Carbohydrate (gm) 9,
- Fat, total (gm) 2,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 258,
- Vitamin C (mg) 16,
- Sodium (mg) 117,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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