This was my first time making (and maybe eating?) collard greens! They caught my attention at the grocery store.
Before I share the recipe, I want to share some pretty AMAZING facts about collard greens. Collard greens are in the cruciferous veggie category (think broccoli, cauliflower, brussel sprouts, etc.). Cruciferous veggies are HELLA good for you because they contain something called glucosinolates. Glucosinolates are beneficial in reducing inflammation in the body. They also have an antibiotic-like effect and can ward off bacterial, viral and fungal infections in the intestines and other parts of the body.
Glucosinolates also aid in detoxification and can help women safely metabolize and eliminate the estrogens their bodies produce. Too much estrogen can cause breast cancer.
You can also use collard greens in place of a tortilla or wrap. It has a tougher texture, so you will want to blanch the leaves in hot water first. I can’t wait to make spring rolls!
1 large bunch collard greens
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6-8) scallions, white and pale green parts only, thinly sliced
1 clove garlic, minced
1 ½ cups unsweetened coconut milk
1 tablespoon soy sauce (I use liquid aminos) Kosher salt and freshly ground black pepper
Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
In a large skillet, heat butter and oil over medium-high. Add scallions and garlic, and cook, stirring, until scallions are softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are tender (about 10 minutes).
Season to taste with salt and pepper and serve immediately.
You can enjoy this recipe as a side dish or serve over mashed cauliflower like me! Here is my Mashed Cauliflower recipe!