Name: Coconut-braised Collard Greens
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tablespoons refined coconut oil; 2 cups yellow onion, chopped; 1 1/2 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; 1/4 cup apple cider vinegar; 3 1/2 teaspoons kosher salt; 1 1/2 teaspoons granulated sugar; 3/4 cup toasted unsweetened flaked coconut; 2 teaspoons Espelette pepper

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.

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