Curried Collard Greens

From “This Will Make it Taste Good” by Vivian Howard

Special thanks to Vivian Howard and Baxter Miller for sharing this recipe.

Ingredients:

  • 1 medium onion, thinly sliced

  • 1 tablespoon minced fresh ginger

  • 1 teaspoon kosher salt, divided

  • 2 tablespoon extra-virgin olive oil or coconut oil

  • 4 garlic cloves, thinly sliced

  • 1/4 cup green curry paste

  • 4 quarters of preserved lime or lemon

  • 8 cups pack collard leaves, stems removed and roughly chopped

  • 2 (13.5 oz.) cans unsweetened coconut milk

  • 1/4 cup fresh lime juice

  • Fresh mint and cilantro for garnish

Process:

  1. In a large (6- to 8-quart) pot or Dutch oven, heat the oil cook the onion and ginger with 1/4 teaspoon sal over medium-low heat.

  2. Once the onion is translucent, stir in the garlic, curry paste, and preserved citrus; continue to cook for about a minute.

  3. Add the collards and remaining 3/4 teaspoon salt; stir well to coat collards with the curry mix. They should wilt down and glisten dark green.

  4. Pour in 2 cups water and scrape up any browned bits clinging the bottom of the pot. Cover and stew for 5 minutes. Then, remove lid, stir in coconut milk, and cook uncovered for another 5 minutes.

  5. Take off heat and stir in lime juice. Spoon curry into bowls and add herbs as desired.