Food and Recipes Recipes Coconut-braised Collard Greens Be the first to rate & review! 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. By Southern Living Editors Published on June 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 15 mins Total Time: 1 hrs Yield: 4 serves Ingredients 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 Directions 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. Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette. Rate it Print