Easy Roasted Coconut Curry Collard Greens
A spin on a classic, these coconut curry collard greens have a rich pot liquor that coats the greens perfectly and keeps you going back for more. Eat as a side, or add a protein for a full meal!
Hey ya’ll! It’s summer time and that means that there is a lot of new recipes dropping for the weather, as well as a few spins on some recipes people usually consider for fall. Like these Coconut Curry Collard Greens that I am SO excited to share. I partnered with Saffron Road over on Instagram to create a recipe reel and of course, I had to drop the recipe here on the blog for easy access!! Of course I have other greens recipes, but this is a new banger I’m super happy to share with ya’ll.
Inspiration
Now ya’ll KNOW I love my collard greens! My Inspiration for this one was the flavors of the Caribbean I love and so often gravitate towards in my cooking, combined with a food and technique I’ve grown up doing since cooking as a little girl with my Big Mama! Using Saffron Road’s Coconut Curry Simmer Sauce brings a rich, deep coconut curry flavor to the greens that are rounded out with herbs, acid and peppers. What you end up with is a delicious Pot Liquor that coats the greens so well, and also make the dish feel like a lighter, summer dish, with all the flavor of the greens you usually reserve for holidays!
Check out the recipe below and be sure to check out the post on Saffron Road to pump up that traffic! The best part, you can grab this Simmer Sauce for 10% off using code LIZEEANGEL10! So don’t wait, get yours and make this ASAP!!
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Coconut Curry Collard Greens
Equipment
- 1 dutch oven
- 1 Chef's Knife or similar
Ingredients
- 2 lbs collard greens
- 2 tbsp olive oil
- 1 large white onion, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tbsp white miso, heaping
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tbsp worcestershire sauce
- 2 1/2 cups vegetable stock
- 1 cup coconut milk
- 2 packages Saffron Road Coconut Curry Simmer Sauce
- 2 bay leaves
- 1 lime, juice
- salt to taste
Instructions
- Remove collard green leaves from stems and place into a sink of cold water. Agitate the leaves by shaking in the water to remove any dirt or debris. Rinse and repeat.
- Take the leaves and stack them into about 5-7 leaves and roll into a small tube. Slice on the short side to make strips. Set aside.
- Heat a dutch oven over medium-high heat. Add the oil and allow to warm through before adding the onions and the bell peppers. Cook until softened, about 7 minutes. Add garlic, miso and spices, and cook another 2-3 minutes or until fragrant.
- Deglaze the pot with worcestershire sauce and half of the vegetable stock, scraping the bottom of the pot as you stir. Add the all but ½ cup of vegetable stock, coconut milk and Saffron Road simmer sauce. Stir and add bay leaves on top.
- Cover with lid and simmer for 30 minutes to allow flavors to come together. Preheat oven to 375.
- Remove lid and add collard greens to pot, working in batches to get all of the leaves submerged in liquid. Once all collard greens are added, stir and add additional liquid to make sure there is enough sauce. Taste and adjust for salt level.
- Cover with lid and roast for 1 hour to 1 hour 15 minutes, or until greens are very tender. Alternatively, you can simmer on medium-low heat with the lid on for 2 hours, or until greens are very tender.
- Carefully remove lid and squeeze in juice of ½ to 1 whole lime. Serve hot with additional “pot liquor” and Enjoy!
