A lot of the ‘recipes’ I post are photo methods of preparation, not recipes to be followed to the letter. This is a really basic and versatile preparation method for any greens. You can use collards, kale, spinach, chard, or a mix of any greens.
This is a rich and satisfying side-dish as is. Or, you can add beans, like garbanzos and serve it over rice for a main dish. Tonight we are having curry a so this will be a side dish for us.
You will need greens, garlic, and coconut milk for this basic method. I had collards and I used two bunches.
Wash your greens and cut out the tough stems, and compost or discard them.
Chop or shred your greens. You want to be able to easily move them around in the pan you will be cooking them in. I like to roll my greens like a cigar and shred them.
Heat up a pan big enough to fit all your greens and saute some garlic in some oil and a little salt. I used the green garlic we got this week, but any garlic will do. Scapes would be great if you have them.
Add your greens a handful at a time. They will cook down very quickly, so, if your pan gets crowded, use tongs to turn them over and they will cook down and make room for more.
The picture below is two bunches of collards in a 10 inch skillet, these are going to cook down a lot more.
Use unsweetened coconut milk.
I added about 3/4 of a can of coconut milk. It cooks away and thickens so use more if you want more of a gravy or sauce and less if you want a more structured dish.
Add some salt and pepper and leave it to simmer, with a lid on the pan for at least 15 or 20 minutes. The greens will break down and soak up the coconut milk and become really delicious.
This is after about 15 minutes on a low simmer.
This is about 35 minutes of cooking on a low simmer.
This is packed with flavor and just how I like it.
We will be getting kale or collards or chard, probably every week for much of the summer and probably into the fall so I hope you try this method at least once and let me know how you like it.
Have a great week.