Coconut Milk-Braised Collard Greens - Andrew Zimmern
Hearty Coconut Milk-Braised Collard Greens with caramelized onions & spicy serrano peppers. Perfect for jerk-spiced lamb. Recipe by Andrew Zimmern.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
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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