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 tbsp coconut oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tbsp grated ginger
  • 1 pound collard greens, stems removed, cut into ribbons
  • ¾ cup coconut milk
  • ½ cup vegetable broth, plus more as needed
  • 1 tbsp lime juice
  • 2 tbsp Soom Tahini, plus more to taste
  • Salt, to taste
  • Dash red chile flakes, plus more to taste
  1. Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 5 minutes, or until it’s clear and soft. Add the garlic and ginger, stirring frequently for another minute.
  2. Add the collard greens to the pan. Stir for a minute or two, until the collards are just wilting.
  3. Add the coconut milk, vegetable broth, and lime juice. When the mixture is simmering, reduce the heat to low. Drizzle Soom Tahini, season with salt and 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 extra salt, red chile flakes, or lime zest.
  6. Serve.


Food photography by
Neal Santos

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