1 large bunch collards (about 2 pounds), leaves and tender stems chopped
1 1/2 cups canned coconut milk, well shaken
1 tablespoon soy sauce
2 teaspoons kosher salt
1/4 teaspoon black pepper
How to Make It
Melt butter and coconut oil in a large wok or skillet over medium-high. Add scallions, and cook, stirring often, 1 minute. Add collards in 2 batches, stirring first batch until wilted, about 1 minute, before adding second batch.
Add coconut milk and soy sauce to wok; bring to a simmer. Reduce heat to medium-low, and simmer, uncovered, stirring often, until collards are just tender, 7 to 10 minutes. Stir in salt and pepper.
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