Coconut Curried Collard Greens

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5 from 3 reviews

Collard greens cooked in a sweet coconut curry sauce


  • 1 large bunch collard greens
  • 1 tablespoon coconut oil
  • 1 small onion finely diced (about 3/4 cup)
  • 2 large cloves garlic, minced (about a tablespoon)
  • 1” length of ginger root, peeled and sliced thinly into rounds
  • 1 jalapeño, sliced thinly
  • 1 teaspoon ground turmeric
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. Cut off the bottom stems from the collards and discard (or feed them to your dog. Banjo loves chewing on collard and kale stems, the weirdo). Chop the leaves into about 2 inch by 1 inch pieces. Rinse and set aside.
  2. Heat the coconut oil in a large pot (I used my wok) over medium high heat and add onion, garlic, ginger, jalapeño and stir fry for about a minute until the onion starts to brown a little.
  3. Add the turmeric and the collard greens and stir for 30 seconds.
  4. Add the coconut milk and water.
  5. Cover tightly and simmer over low heat 30-40 minutes. Check it occasionally to stir and add a bit more water if it begins to dry out before the collards are very tender and no longer bright green. It’s okay if the coconut begins to darken and caramelize, but don’t let it burn.
  6. When the dish is finished, the greens will be soft and deep forest green with the thick coconut sauce coating every bit.

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