Photographer: Antonis Achilleos, Prop Stylist: Lindsey Lower, Food Stylist: Tina Bell Stamos
Active Time
15 Mins
Total Time
1 Hour
Yield
Serves 4

Collard greens turn silky and sweet in a slow braise with coconut oil, ginger, and unsweetened coconut milk. Perfect with fish and equally welcome beside a blatter of chicken, these greens are delicate but definitely don't wilt with other strong flavors.

How to Make It

Step 1

1. Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.

Step 2

Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.