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.
- 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.
- 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.
- 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.
- 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.
- Season the greens to taste with extra lime juice, if desired, as well as salt, red chile flakes, or lime zest.