It’s winter, even here in Los Angeles and sometimes I want a dish that wraps its arms around me and gives me a huge hug. That’s when I turn to collard greens. Yet my craving didn’t stop at comfort, I wanted the heat of spice and a bit of crunch.
I also wanted to keep the bright green of fresh collard greens. I was determined to stop my collards from marching into the drab army green of so many other recipes.
I am happy to say, success! This is an extremely simple, spicy and green recipe. Zing from ginger, crunch from corn, coconut milk provides a bit of sweetness and the collard greens retain their wonderful color while wrapped in this flavorful embrace.
Please let me know if you agree.
- 1 (8 ounce) container of Cut 'N Clean Greens Collard Green
- 1 inch piece of ginger
- 3 cloves garlic
- 1 shallot
- ½ cup coconut milk
- 1 ear of corn kernels removed. Frozen corn can be used.
- Olive oil
- Clean and coarsely chop ginger, garlic, shallot and put into food processor. Pulse until a paste is made.
- Heat a large saute pan add a splash of olive oil. Then add paste. Cook for about 3-5 minutes stirring. Lower heat if garlic begins to brown.
- Add coconut milk and bring to boil
- Add corn kernels and bring to boil
- Add collard greens. Toss and cook for about 2 minutes until the leaves are coated with coconut milk.
- Remove from heat, cover and let steam for about 5 minutes.
- Season with salt and pepper.
Disclosure: Cut ‘N Clean Greens sent the collard greens for recipe development.