Gregory Gourdet’s Coconut Creamed Collard Greens

published Feb 28, 2022
Gregory Gourdet's Coconut Creamed Collard Greens Recipe

Collard greens are wilted in a luscious sauce of coconut milk cooked with ginger and garlic.

Serves2 to 4

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Credit: Eva Kosmas Flores

I adore long-cooked collard greens, but I also love simply wilting them, especially in this luscious sauce of coconut milk cooked with ginger and garlic until it thickens. As you might imagine, you can swap out kale or Swiss chard for collards. If you’re using chard, thinly slice its tender stems and throw them in with the greens.

Gregory Gourdet’s Everyone’s Table is Kitchn’s February pick for our Cookbook Club. See how you can participate here.

Gregory Gourdet's Coconut Creamed Collard Greens Recipe

Collard greens are wilted in a luscious sauce of coconut milk cooked with ginger and garlic.

Serves 2 to 4

Nutritional Info

Ingredients

  • 1 tablespoon

    extra-virgin olive oil

  • 3 cloves

    garlic, thinly sliced

  • 1-inch knob ginger, peeled, halved lengthwise, and thinly sliced against the grain

  • 1 teaspoon

    kosher salt

  • 1 3/4 cups

    well-shaken coconut milk

  • 2 tablespoons

    coconut aminos

  • 10 cups

    lightly packed stemmed collard greens (about 3 bunches)

Instructions

  1. Heat the oil in a medium, heavy skillet over medium heat until shimmery. Stir in the garlic, ginger, and salt, and cook, stirring occasionally, until the garlic turns golden at the edges, about 1 to 2 minutes. Pour in the coconut milk and coconut aminos (they may splatter a bit), increase the heat to bring to a boil, then lower the heat to simmer until the liquid has reduced to about 1/2 cup (it’ll have the texture of melted ice cream and the bubbles will go from small to big), about 12 minutes.

  2. While it’s simmering, cut the collard greens into long, 1-inch-wide strips (I like to stack a few leaves, roll them up, and slice).

  3. When the coconut milk has reduced, stir in the collard greens, increase the heat to medium-high, and cook, stirring and tossing frequently, until the collards are just wilted and bright green, about 3 minutes. Serve hot.

Recipe Notes

From the book EVERYONE’S TABLE by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission.