Collards With Coconut Milk and Peanuts 

collards-coconut-milk-peanuts
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 127 calories
    • Fat 10 g (5 g saturated fat)
    • Cholesterol 0 mg
    • Sodium 261 mg
    • Protein 4 g
    • Carbohydrate 7 g
    • Sugar 1 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 141 mg

Heat the oil in a large pot over medium heat. Add the garlic and ginger. Cook, stirring, until fragrant, 2 to 3 minutes. Add the collard greens and cook, stirring frequently, until wilted and crisp-tender, 6 to 8 minutes. Add the coconut milk, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to coat. Serve topped with the peanuts. 

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 4 cloves garlic, crushed
  3. Check 1 tablespoon chopped fresh ginger
  4. Check 4 bunches collard greens, stems discarded and leaves thinly sliced (20 cups)
  5. Check ¾ cup coconut milk
  6. Check Kosher salt and black pepper
  7. Check ¼ cup chopped roasted peanuts

Directions

  1. Heat the oil in a large pot over medium heat. Add the garlic and ginger. Cook, stirring, until fragrant, 2 to 3 minutes. Add the collard greens and cook, stirring frequently, until wilted and crisp-tender, 6 to 8 minutes. Add the coconut milk, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to coat. Serve topped with the peanuts.