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curry paste

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.