Braised Collard Greens in Coconut Milk

Pregnant mothers are always looking for new ways to get more calcium in their diet. Here is an easy recipe for getting more calcium, even for those who are diary-free.

Braised Collard Greens in Coconut Milk

Serves: 2
Preparation time: approximately 20 minutes


1 TBS olive oil

1 bunch fresh collard greens

1/2 small yellow onion, thinly sliced

1/2 cup coconut milk (full fat, from a can)

1/2 TBS fresh squeezed lemon juice

Salt & fresh ground black pepper, to taste

To Prepare:

Bring a large pot of water to boil.

In the meantime, wash the leaves of the collards and tear into small pieces away from the stem. Dispose of stems.

Add a few dashes of salt to boiling water, then add the torn collard greens. Boil for 2 minutes. Drain well. Set aside.

Heat olive oil in a large skillet over medium heat. Add sliced onions. Gently salt and cook about 5 minutes until soft and translucent, stirring often.

Add the well-drained collard greens. Cook about 2 minutes more, stirring the entire time.

Add 1/2 cup canned coconut milk and 1/2 TBS lemon juice. Stir well and gently simmer for 5 minutes or until tender.

Season with salt and pepper to your liking. Serve hot or cold.




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