This is a southern twist on the french creamed spinach and it is definitely worth a try. If you’ve tried collards before and found them to be bitter and tough, this will not be that. The coconut cream is perfect to balance out the bite in these greens. And they are hearty enough to stay a little firm even when stewed.
Pro tip: Chop your collards into thin strips for the perfect texture. Serve with the Roast Chicken with Lemon and Garlic.
Creamed Collard Greens (AIP)
- 5.0 stars
- 10m
- 35m
- 45m
Ingredients
- 1 collard greens bunch, large
- 1/2 onion
- 1 1/2 tbsp. coconut oil, or ghee
- 3/4 tsp. sea salt, plus more to taste
- 4 fl oz full fat coconut milk
- 1/2 c coconut cream
- 1 1/2 tsp. arrowroot
- 1 tbsp. filtered water
Instructions
- Fold individual collard leaves in half to easily slice and remove stem. Repeat with all leaves. Cut greens into thin strips. Peel and chop onion.
- Blanch greens in a large pot of boiling salted water until bright green and beginning to soften (3-4 minutes). Transfer to a large bowl of ice water to cool. Squeeze dry.
- Heat coconut oil in a large heavy pot over medium heat.
- Add onion and sea salt; cook over medium heat, stirring occasionally, until translucent.
- Whisk in coconut milk and cream; bring to a boil, whisking often.
- Stir in greens and reduce heat to low. Simmer and stir often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with sea salt.
- To further thicken sauce, mix arrowroot powder and water and add to greens; stir constantly for 2 minutes. Serve immediately.
Nutrition
- 238
- 4g
- 10g
- 4g
- 1g
- 20g
- 19g
- 1g
- 470mg
Marsue
Yummy! Made this recipe several times and loved it! Even hubby eats it and he usually doesn’t like collard greens.