One recipe for two dishes is possible here. This collard greens dish uses the same ingredients as my Smoked Salmon in Spicy Coconut Milk Sauce. Serve both over hot jasmine rice, with a cup of hot tea. Let’s nourish ourselves and be content.
- 1 bunch of collard greens (Discard the stems and center ribs. Cut the leaves into thin strips)
- 3 garlic
- 3 shallots
- 5 Thai peppers (or other type of chili peppers that you prefer)
- 7 fl oz of light coconut milk (1/2 can of the regular 14 fl oz—Use the rest of the milk for Smoked Salmon in Spicy Coconut Sauce, see previous blog post)
- 1 inch cut of galangal root, smashed (No galangal root? Substitute with zest from one lemon or lime)
- 1 tablespoon of vegetable/canola oil
- Chop garlic, shallots, and Thai peppers in a food processor
- Heat up a medium size pan over medium heat and add oil
- Sweat garlic, shallots, and peppers for about one to two minutes
- Add coconut milk, salt, and galangal root to the pan. Stir until it starts to bubble.
- Add collard greens into the sauce, mix, and cover the pan for five minutes or until the greens wilt. Move it away from the heat and let it sit for a while to absorb the sauce.
- Discard galangal root
- Serve with hot jasmine rice
Hope you like it and thank you for stopping by!