i love me some collard greens! this beautiful leafy vegetable can do no wrong as far as i am concerned. collard greens are packed with nutritional value and are mighty tasty.
if you’re looking for a vegetable that’s a great source of calcium, collard greens are it. one cup of cooked collard greens has more calcium than a glass of skim milk. collard greens are also high in the carotenoids lutein and zeaxanthin, which are important for eye health; they’re very high in vitamins A and C, manganese, folate and dietary fiber; and they’re a good source of potassium and vitamins B2 and B6.
if the health benefits are not enough to get you to your local farmer’s market and pick a bunch up, let me entice you with how delicious and diverse they are! collard greens hold up very well to heat which makes them an option for many dishes. you can add them to soups and stews; you can saute them; you can prepare them the good old soul food way by slow cooking them with some salt pork, ham or bacon. you can make stuffed collard greens (stuffed with herbs and rice); you can slow cook the collards with onions and then toss with pasta; you can use collards in Asian stir-fry. you can replace lasagna noodles with collard green leaves. really folks, your options are endless.
this recipe is a fabulous accompaniment to Asian dishes. i made these greens this past weekend to accompany chicken satay and peanut dipping sauce.
this recipe is so hearty and filling, it can be a main dish with a piece of crusty bread.
Indonesian Coconut Collard Greens
1½ teaspoon of ground turmeric
7 shallots, roughly chopped
6 cloves garlic, roughly chopped
2 red Thai chiles, minced
1 4″ piece ginger, peeled and thinly sliced
2 large fresh stalks lemongrass
3 tablespoon canola oil
2 teaspoons of sugar
1 teaspoon of kosher salt, plus more to taste
1 14-oz. can unsweetened coconut milk
2 lbs. collard greens, stemmed/cut crosswise into ½ strips (make sure you wash the greens very well!)
combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside.
trim the tips and root ends of the lemongrass stalks and remove the tough outer layer. smash lemongrass to flatten and tie it all together with a piece of kitchen twine (you can use a mallet; a cast iron pan…i use a brick for all my kitchen smashing needs).
heat the oil in a medium-sized pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes.
add the sugar, salt, and coconut milk and bring to a simmer over medium heat.
add the collard greens and cook, stirring occasionally, until just tender, about 45 minutes.
remove lemongrass; season with salt and pepper.