A side of creamed collard greens is one delicious way to get more veggies on your plate. (If you’re looking, )
Collard greens are part of the brassica family. They’re related to greens like cabbage, broccoli, kale, and pungent mustard plants. Like its relatives, you’ll find collards are hearty enough to hold their own when stewed in a creamy sauce with a pinch of paprika.
Peak season for collards runs from January to April. But this is one quick and yummy dish you might find yourself making year-round. Try serving your greens alongside Slow Cooker Roast Chicken With Lemon And Garlic — because bright, lemony notes bring out the best in creamed collards.
Creamed Collard Greens
- 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 1/2 tsp. sweet paprika
- 1 c coconut milk
- 1 c coconut cream
- ground black pepper, to taste
- 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 with the paprika; 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 and fresh ground black pepper.