Coconut Milk-Braised Greens- VEGAN


User Avatar
Member since 2009
No Video

Serves 2 to 4 | Prep Time | Cook Time

Why I Love This Recipe

Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale for the collard greens, if you like.

Nutrition

Per serving (about 13oz/356g-wt.): 280 calories (190 from fat), 21g total fat, 10g saturated fat, 0mg cholesterol, 450mg sodium, 19g total carbohydrate (10g dietary fiber, 3g sugar), 7g protein


Ingredients You'll Need

Salt to taste
2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped
2 tablespoons olive oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
Black pepper to taste


Directions

Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.


Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add reserved greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.


Questions, Comments & Reviews



More Great Recipes: Gluten-Free | Vegan | Vegetarian
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11318 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana