• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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

57 calories; 2 g total fat; 1 g saturated fat; 0 mg cholesterol; 117 mg sodium. 9 g carbohydrates; 3 g fiber; 2 g protein; 258 RE vitamin a; 16 mg vitamin c; 20 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1