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
- 2 bunches collard greens, large
- 1 onion
- 3 tbsp. coconut oil, or ghee
- 2 tsp. coarse sea salt, plus more to taste
- 1 tbsp. arrowroot
- 2 tbsp. filtered water
- 1 c coconut milk
- 1 c coconut cream
- Fold individual collard leaves in half to easily slice and remove stem. Repeat with all leaves. Cut greens into thin strips. 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.
- Mix arrowroot powder and filtered water and add; stir constantly for 2 minutes. 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.