Braised Collard Greens with Turmeric
7
- Prep Time15 min
- Total Time30 min
- Makes4 servings
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.
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