Braised Collard Greens with Turmeric


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
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

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.


  • 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


  • 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. Find the full menu here