Collard Greens with Coconut Milk

Long a staple of soul food, collard greens taste like a cross between cabbage and kale. The addition of coconut milk adds an exotic hint of intrigue to this Southern favorite.

  • 1 lb. collard greens
  • 3/4 cup water
  • 1/2 cup chopped onion
  • 1 cup light coconut milk or coconut milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 large tomato, seeded and chopped

1. Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups).

2. Bring water to boiling in a large pan or Dutch oven. 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 servings.

Nutrition facts per serving: 57 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 117 mg sodium, 9 g carbo, 3 g fiber, 2 g pro. Daily values: 25% vit. A, 27% vit. C, 2% calcium, 4% iron.

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