Photographer: Antonis Achilleos, Prop Stylist: Lindsey Lower, Food Stylist: Tina Bell Stamos
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.
1 (2-in.) piece fresh ginger, peeled and chopped (1½ Tbsp.)
2 garlic cloves, chopped (about 2 tsp.)
2 teaspoons curry powder
1 large bunch collard greens (1½ lb.), ribs and stems removed, roughly chopped (10 cups)
2 (15-oz.) cans unsweetened coconut milk
1/4 cup apple cider vinegar
3 1/2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
3/4 cup toasted unsweetened flaked coconut
2 teaspoon Espelette pepper
How to Make It
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.
Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.