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Ingredients

Directions

  • In a large pot, heat oil over medium-high. Stir in onion, chile and thyme. Cook 3 minutes. Add flour and cook 1 minute. Whisk in coconut milk. Bring to a simmer and cook 3 minutes.

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  • Stir in collard greens. Cover and cook 2 minutes. Using tongs, mix in wilted leaves. Reduce heat to medium and cook 15 minutes, covered, mixing a couple more times. Stir in salt and nutmeg. Transfer to a bowl and scatter toasted coconut on top.

Tips

Tone down the heat by seeding the habanero or using a milder pepper, such as jalapeño.

Nutrition Facts

180 calories; 16 g total fat; 310 mg sodium. 9 g carbohydrates; 4 g protein;

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