Meet your new, exciting way to eat collards. They are a perfect accompaniment to a simple bean and rice dinner or even your favorite bowl of chili. This recipe was adapted from Foods52.

 

  1. Melt 1 tbsp coconut oil over medium-high heat in a large wok or skillet. Add 1 diced onion and sauté for 5 minutes, or until it’s clear and soft. Add 1 tbsp garlic and 1 tbsp grated ginger, stirring frequently for another minute.
  2. Add 1 pound collard greens, stems removed, cut into ribbons collard greens to the pan. Stir for a minute or two, until the collards are just wilting.
  3. Add ¾ cup coconut milk, ½ cup vegetable broth vegetable broth, and 1 tbsp lime juice. When the mixture is simmering, reduce the heat to low. Drizzle 2 tbsp Soom Tahini, season with salt and a dash of red chile flakes.
  4. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
  5. Season the greens to taste with extra lime juice, if desired, as well as salt, red chile flakes, or lime zest.
  6. Serve.

Food photography by
Neal Santos

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