Collard Greens with Coconut Milk

[Guest guest]

Collard Greens with Coconut Milk

 

1 pound collard greens

1/2 cup water

1/2 cup chopped onion

1 cup light coconut milk or coconut milk

1/4 teaspoon salt

1/4 teaspoon pepper

1 large tomato, seeded and chopped

 

Wash collard greens well. Remove and discard stems; cut up leaves, should have

about 14 cups. 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. Stir in coconut milk, salt and pepper.

Cool, 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.