Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
originally posted this as part of a menu, Fancy Meal with Barr Farms Food, but I find myself returning to this recipe for coconut braised greens over and over. I got his recipe from Peggy Garbe of Ready, Set Prep'd. You can braise them in the oven as the recipe says, or keep them on the stove in your dutch oven. The greens are well cooked and tender, and you can use anything... kale, collards, chard, even add in some celery for extra flare!
Coconut Braised Greens
2 tablespoons coconut oil
1 onion, peeled and julienned
3-4 garlic cloves, minced
1” piece of ginger, peeled and minced
Pinch of crushed red pepper flakes – optional, or more if you want an extra kick
1 tablespoon curry powder
1 bunch collard greens, stems removed, washed, and leaves thinly sliced
1 bunch swiss chard, stems removed (but reserved for pickle recipe), washed, and leaves thinly sliced
14 oz. can coconut milk
Salt, pepper – to taste
2 tablespoons lime juice
Preheat oven to 350 F.
In a large dutch oven or oven-proof pot, melt coconut oil over medium heat on the stovetop.
Add onions and cook until softened, about 3-5 minutes.
Stir in garlic, ginger, red pepper flakes, and curry powder. Cook until fragrant, about 1 minute. Pour in coconut milk and bring mixture to a boil.
Reduce heat to a simmer and add the greens by the handful. Stir until slightly wilted and coated well with liquid. Season with salt and pepper to taste, then cover and transfer to pot to the oven to braise for 1 hour.
Remove pot from the oven and finish with greens by stirring in the lime juice.