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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,
- cal. (kcal) 57,
- Fat, total (g) 2,
- sat. fat (g) 1,
- carb. (g) 9,
- fiber (g) 3,
- pro. (g) 2,
- vit. A (RE) 258,
- vit. C (mg) 16,
- sodium (mg) 117,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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