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)
- Per serving:
- 57 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 117 mg sodium,
- 9 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet