Recipe Index

Coconut Chili Collard Greens

Serves 2-4 as a side

Time: about 15 minutes

Collard greens go Indian with toasty mustard seeds and a touch of coconut. A hearty side dish or a light entree paired with bread or rice.

1 teaspoon black mustard seeds

1 tablespoons grape seed oil

1 green hot chili, finely minced

1 tablespoon finely chopped ginger

1/4 cup dried grated coconut

1 lb collard greens

2-3 tablespoons water

1/2 salt or to taste

1. Tear or cut away thick stems from center of collard leaves. Stack 3-4 leaves on each other, roll tightly into a tube and slice into thin 1/4 inch ribbons. Repeat with remaining leaves. Pile sliced ribbons into a colander or salad spinner, wash with cold water, drain and shake/spin away excess water.

2. In a 12 inch stainless steel skillet heat together grape seed oil and mustard seeds over medium-high heat. When the mustard seeds begin to pop stir in minced chili and ginger and fry for 1 minute, then stir in grated coconut. Fry for another minute until coconut begins to turn golden then add collard greens a handful at a time, stirring to coat with coconut. Fry for another 2 minutes, sprinkle with a few tablespoons of water and turn heat down to low. Cover and let greens cook for another 4-5 minutes or until tender. Season to taste with salt and black pepper. Serve immediately.