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Braised Collard Greens with Turmeric

6

  • Prep Time15 min
  • Total Time30 min
  • Makes4 servings
Braised collard greens with turmeric on a serving plate

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

You can use collards, Swiss chard, callaloo or even kale for this recipes. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf.

Ingredients

  • 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

Instructions

  • 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.

  • 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.

  • 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.

This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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