Coconut-Braised Collard Greens
 
Makes 4 servings
Ingredients
  • 2 tablespoons coconut oil
  • 1 large Spanish onion, thinly sliced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 3 bunches of collard greens, tough stem ends trimmed, stems and leaves sliced ½ inch wide
  • 2 tablespoons kosher salt
  • 2 (14-ounce) cans coconut milk
Instructions
  1. In a large saucepan on medium heat, add the coconut oil and sweat the onions, stirring occasionally, until translucent, about 3 minutes.
  2. Add the cayenne pepper and paprika. Stir to evenly distribute, and cook until the spices are well incorporated, about 3 more minutes.
  3. Add the collards and salt; cook, stirring occasionally, until the greens soften, 5 to 10 minutes. Add the coconut milk, cover, and reduce the heat to low. Simmer until the greens are tender and the sauce is creamy, about 45 minutes. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chef-nina-compton-shares-creole-caribbean-recipes-in-new-cookbook-kweyol-creole/