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Collards with Coconut Milk

Prep time
45 mins
Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from


The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.


1 lbcollard greens
3⁄4 cwater
1⁄2 conion (chopped)
1 ccoconut milk (regular or light)
1⁄4 tsalt
1⁄4 tpepper
2 tomatoes (large, seeded and chopped)


Wash greens well and remove and discard stems. Chop leaves. In large pan or a Dutch oven, bring water to a boil and add the collard greens and onion. Bring water to a boil once more, then reduce to simmer. Simmer, uncovered, for 10 minutes. Drain well and return to pan. Stir in coconut milk, salt and pepper. Cook, uncovered, over medium-low hear for 10 minutes or more, until sauce is slightly thickened. Stir in tomatoes and cook until heated through. Serve immediately.