*psst* I saw green things poking out of the ground this weekend. My grass is solidly brown, but I feel like that’ll change relatively soon thanks to some warmer temperatures and a large amount of soul-warming sunshine. I should probably get the Wee One’s sled out of the yard at some point. #classy
Priority: getting some of the backlog posted. I baked and cooked my way through february, and it’s time to find the words and get some of my favorite things published. This is one of them – the collard greens I made for our very small Oscar party a few weeks back. Spicy, exotic, and easy – three words I really never thought I’d use to describe a collards recipe, and yet here i am, and it’s all true. I think i’ve always thought of collards as slightly heavy in nature; a weighed-down leaf suitable for big, filling meals…that’s just not true, and I think it all depends on what you do with them.
Collards prepared in this way I imagine myself eating year-round: they’re comforting, but not necessarily bound to winter evenings. The Thai spices make them feel exotic, but not so much that you can’t pair them with a simple roast chicken or some fish – they’d be lovely with fish, now that I say that…something about them would really ground a lighter main like that. I’d eat them solo, but that’s me: sometimes a big heaping plate of vegetables or greens does wonderfully at the end of a day. And there’s so much flavor here, with so little effort.
If you’ve never made collards, this is a pretty great recipe to begin with: it’s simple to put together, I usually keep all of these ingredients on hand anyway (except the collards, obviously), and I can’t imagine a scenario in which this recipe could fail. And who among us couldn’t use more greens in their lives, right? Amen.
Braised Collard Greens with Thai Flavors
Serves 4 as a side
- 1 tablespoon coconut oil
- 1 medium yellow sweet onion, diced (about 1 cup)
- 2 clove garlic, minced
- 1 tablespoon grated ginger
- 1 1/2 pounds collard greens, stems removed, cut into ribbons
- 1 cup coconut milk
- 1/2 cup vegetable broth, plus more as needed
- juice of 1 lime
- 1 to 2 tablespoons soy sauce
- sea salt, to taste
- dash red chile flakes, to taste
Melt the coconut oil over medium-high heat in a large wok or heavy-bottomed skillet. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds.
Add the collard greens to the pan. Stir frequently for 1 to 2 minutes, until the collards are just wilting. Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of soy sauce to the wok or skillet and stir until everything is combined. Bring mixture to a simmer, then reduce heat to low – mixture should just be bubbling. Cook for 15 minutes like this, or until the greens are totally tender, adding a little broth as needed.
Season to taste with salt and a little more soy sauce. Divide onto plates and garnish with chili flakes. Serve immediately.