Green Curry Collards
Discover a new way to enjoy collards with this flavorful curry recipe.
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Vivian Howard
Featured In: North Carolina Field & Family
Ingredients
- 1 cup yellow onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon salt, divided
- 2 tablespoons olive or coconut oil
- 4 cloves garlic, thinly sliced
- ¼ cup green curry paste
- 8 cups tightly packed collard leaves, stripped of their stems and roughly chopped
- 2 cups water
- 2 cans coconut milk
- ¼ cup lime juice
- Zest of 2 limes, removed with a microplane
- Fresh mint and cilantro, to finish
Instructions
1. In a 6- to 8-quart Dutch oven, sweat the onions and ginger with ¼ teaspoon salt in the oil over medium-low heat. Once the onions are translucent, stir in the garlic and curry paste. Continue to cook for about 1 minute. Add the collards and the remaining salt and go about coating the greens with the curry mixture. They should wilt down a bit and glisten dark green.
2. Pour in 2 cups of water, using that action to scrape up any browned bits that cling to the bottom of your pot. Stew, covered, for about 5 minutes. Remove the lid and stir in the milk and cook another 5 minutes uncovered.
3. Just before serving, add the lime juice and zest. Once the collards are in your bowl, throw the herbs on top and submerge yourself in this blend of tropical comfort.
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