Kwanzaa Recipes: Collard Greens with Coconut Milk

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Collard Greens with Coconut Milk

Prep Time: 20 min. Cooking Time: 20 min.

 

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.

 

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.

 

Nutritional facts per serving

 

calories: 57 , total fat: 2g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 117mg , carbohydrate: 9g ,

fiber: 3g , protein: 2g , vitamin A: 25% , vitamin C:

27% , calcium: 2% , iron: 4%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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