Red Curry Coconut Braised Collards

Red Curry Coconut Braised Collards
Eating a whole bag of potato chips in one sitting = not good. Eating a whole bunch of collards for dinner = I’ll take it.
What started out as an intention for an improvisational side, turned into a dinner full of greens. This saucy bowl of collards was that good.

Now I’m not saying that this was necessarily a balanced meal. But cut me a break. It was no drive-thru bowl of junk food. I’ve been getting into coconut milk lately, which while, yes, is best in moderation, can really enhance a dish with a natural creamy sweetness. A little can go a long way, so if planning to actually serve this as a side, consider freezing the remainder of your milk for another time. I had about a half a can left, which led me to discover that coconut milk freezes quite well. Although, you may consider doubling the recipe instead.

The slightly sweet and spicy sauce that engulfs these greens would undoubtedly lend itself to other vegetables as well. However, packed with vitamins A, C, K and folate, along with a dairy-free dose of calcium, too, I might suggest going with collard greens for at least the first test drive.

Red Curry Coconut Braised Collards

Yield: Serves 3-4, as a side

Ingredients

  • -1 Tbsp. olive oil
  • -1 small onion, diced
  • -1 bunch of collards, stems removed, chopped
  • -1 tsp Sriracha
  • -2 tsp red curry paste
  • -1 tsp sugar
  • -Salt, to taste
  • -3/4 cup coconut milk (1 cup if you want it extra saucy)

Instructions

  1. In a large saute pan, heat oil over medium high. Add onions and sauté for 3-4 minutes.
  2. Stir in collards, and let wilt down, cooking for about 2 minutes.
  3. Add Sriracha, red curry pasta, sugar and salt, to taste. Stir in coconut milk. Simmer until collards are tender, 3-6 minutes. Serve.
http://foodfitnessfreshair.com/2013/04/05/red-curry-coconut-braised-collards/

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4 Comments

  • Reply
    Hannah
    April 10, 2013 at 8:58 pm

    I don’t blame you for eating the whole head of collards- Prepared like this, I would probably do the same thing, too! Rich, creamy, spicy, and only lightly stewed, it sounds absolutely incredible.

  • Reply
    Kevin @ Closet Cooking
    April 10, 2013 at 9:51 pm

    You can’t go wrong with a tasty red curry sauce like this!

  • Reply
    Jessica
    April 13, 2013 at 12:27 pm

    I am a gal who can enjoy a whole bag of chips, so I can appreciate a recipe like this. I love veggies even plain. I have been using Pinterest to find ways to step up my recipes which led me hear. I think learning how to use different spices and seasoning to flavor is what I need to learn. I am making this A.S.A.P. It might just be a perfect beginning for my long road of learning ahead. Thank you for posting!

  • Reply
    Theresa @aloveafare
    April 23, 2013 at 1:22 pm

    Love this combination! I will be trying this soon! Thanks for the inspiration.

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