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. 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.