Caribbean Coconut Collard Greens
Exploring new flavors is the name of the game for me. I refuse to eat in a box and embrace a more global approach on my culinary journey through life.
In this recipe, I chose yet again to lean in to my Afro Caribbean heritage and fuse that with all of the amazing things I've learned from my Southern (USA) brothers and sisters.
I hope you try at least one new recipe this holiday season.
Ingredients:
1 large bunch of collard greens, stems removed and leaves thinly sliced (chiffonade) or tender tops only.
2 tablespoons olive oil or coconut oil
1 medium onion or 2 shallots, finely diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup coconut cream (use the thick part from a can of full-fat coconut milk)
1 tablespoon apple cider vinegar (or lime juice)
Salt and freshly ground black pepper, to taste
1/4 teaspoon smoked paprika (for a touch of smokiness)
1 tsp brown sugar
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