- Makes: 6 servings
- Prep: 20 mins
- Cook: 20 mins
Collard Greens with Coconut Milk
pound collard greens
cup chopped onion
cup light coconut milk or coconut milk
large tomatoes, seeded and chopped
- Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups).
- 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.
- 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)
- 57 kcal cal.;
- 2 g Fat, total;
- 1 g sat. fat;
- 9 g carb.;
- 3 g fiber;
- 2 g pro.;
- 16 mg vit. C;
- 1 mg iron;
- 20 mg calcium;
- 258 RE vit. A;
- 117 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet