Braised Collard Greens with Turmeric

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15 min


30 min



Braised Collard Greens with Turmeric

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

Eat your greens and live a prosperous life! I live and walk with this mantra. You can use collards, Swiss chard, callaloo or even kale. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf.—Suzanne Barr


  • 1 1⁄2 lb collard greens , about 2 bunches
  • 2 tbsp coconut oil
  • 3 cloves garlic , smashed
  • 1/2 scott bonnet pepper , seeded and chopped
  • 1 tbsp ground turmeric
  • 1/2 400-mL can coconut milk
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup


  1. Trim and discard the thick bottom stems from greens. Fold leaves in half and use a knife to cut leaves from centre stems (discarding stems). Roughly tear greens and rinse in a colander. Do not dry.
  2. Heat oil in a large pot over medium. Add garlic, scotch bonnet and turmeric. Cook, stirring, until fragrant but not browned, 2 min. Add coconut milk and bring to a simmer.
  3. Add greens a few handfuls at a time, stirring after each addition, until all greens are added. Stir in salt and pepper. Cover and cook, stirring occasionally, until greens are tender, 15 min. Remove from heat; stir in vinegar and maple syrup.