Coconut-braised Collard Greens

Collard greens turn silky and sweet in a slow braise with coconut oil, ginger, and unsweetened coconut milk. Perfect with fish and equally welcome beside a blatter of chicken, these greens are delicate but definitely don't wilt with other strong flavors.

Coconut-braised Collard Greens
Photo: Southern Living
Active Time:
15 mins
Total Time:
1 hrs
4 serves


  • 2 tablespoons refined coconut oil

  • 2 cups yellow onion, chopped

  • 1 ½ tablespoons fresh ginger, peeled and chopped

  • 2 garlic cloves, chopped

  • 2 teaspoons curry powder

  • 10 cups collard greens, ribs and stems removed, roughly chopped

  • 2 (15-oz.) cans unsweetened coconut milk

  • ¼ cup apple cider vinegar

  • 3 ½ teaspoons kosher salt

  • 1 ½ teaspoons granulated sugar

  • ¾ cup toasted unsweetened flaked coconut

  • 2 teaspoons Espelette pepper


  1. Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.

  2. Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.

Related Articles