Coconut Milk-Braised Collard Greens
Hearty Coconut Milk-Braised Collard Greens with caramelized onions & spicy serrano peppers. Perfect for jerk-spiced lamb. Recipe by Andrew Zimmern.
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 large bunch collard greens (about 1 1/2-2 pounds)
- 2 tablespoons butter
- 1 large onion, sliced
- 2 cloves garlic, thinly sliced
- 1 serrano pepper, thinly sliced
- 1 cup coconut milk
- 1 teaspoon turmeric
- Salt to taste
- Freshly ground black pepper
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