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Coconut Collard Greens

Coconut Collard Greens is a traditional Puerto Rican recipe for a classic flavoured/coloured cooking oil made by infusing annatto seeds into vegetable oil. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Coconut Collard Greens.

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Makes:

250ml

Rating:

Tags : Vegetarian RecipesPuerto-rico Recipes

I’ve made versions of this dish from various countries in the Caribbean with amaranth greens, spinach and taro greens. I’ve prepared it in the UK with spring greens and in South Africa with amadumbe (taro) greens. This version comes from Puerto Rico and uses collard greens. This major difference between this version and other versions I've seen or cooked is the lack of any chillies.

Ingredients:

1kg collard greens
1 tbsp unsalted butter
1 tbsp coconut oil
6–8 spring onions, white and pale green parts only, thinly sliced
375ml unsweetened coconut milk
1 tbsp soy sauce
sea salt and freshly ground black pepper, to taste

Method:

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining leaves in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 5-8 cm pieces.

Place a large wok or deep frying pan over medium-high until add the butter and heat until foaming. At this point add the spring onions and cook, stirring, until softened (about 1 minute). Add the collard greens and cook, stirring, until the leaves are just until wilted (about 1 minute).

Pour in the coconut milk and soy sauce then bring to a simmer. Cook, uncovered, stirring frequently, until collards are tender, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Season to taste with salt and freshly-ground black pepper and serve immediately.