Easy Roasted Coconut Curry Collard Greens
Coconut Curry Collard Greens
By Nik Manning
A spin on a classic, these coconut curry collard greens have a rich pot liquor that coats the greens perfectly and keeps you going back for more. Eat as a side, or add a protein for a full meal!
EQUIPMENT
- 1 Dutch oven
- 1 Chef's Knife or similar
INGREDIENTS
- 2 lbs. collard greens
- 2 tbsp. olive oil
- 1 large white onion, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tbsp. white miso, heaping
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. thyme
- 1 tbsp. Worcestershire sauce
- 2 1/2 cups vegetable stock
- 1 cup coconut milk
- 2 packages Saffron Road Coconut Curry Simmer Sauce
- 2 bay leaves
- 1 lime, juice
- salt to taste
INSTRUCTIONS
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Remove collard green leaves from stems and place into a sink of cold water. Agitate the leaves by shaking in the water to remove any dirt or debris. Rinse and repeat.
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Take the leaves and stack them into about 5-7 leaves and roll into a small tube. Slice on the short side to make strips. Set aside.
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Heat a dutch oven over medium-high heat. Add the oil and allow to warm through before adding the onions and the bell peppers. Cook until softened, about 7 minutes. Add garlic, miso and spices, and cook another 2-3 minutes or until fragrant.
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Deglaze the pot with Worcestershire sauce and half of the vegetable stock, scraping the bottom of the pot as you stir. Add the all but ½ cup of vegetable stock, coconut milk and Saffron Road simmer sauce. Stir and add bay leaves on top.
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Cover with lid and simmer for 30 minutes to allow flavors to come together. Preheat oven to 375.
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Remove lid and add collard greens to pot, working in batches to get all of the leaves submerged in liquid. Once all collard greens are added, stir and add additional liquid to make sure there is enough sauce. Taste and adjust for salt level.
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Cover with lid and roast for 1 hour to 1 hour 15 minutes, or until greens are very tender. Alternatively, you can simmer on medium-low heat with the lid on for 2 hours, or until greens are very tender.
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Carefully remove lid and squeeze in juice of ½ to 1 whole lime. Serve hot with additional “pot liquor” and Enjoy!
Nik Manning is a food blogger, content creator, and entertainer. Visit LizeeAngel.com for more recipes, reviews, and her cookbooks.
