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.