Jamaican Coconut Collard Greens
- 1 of 2 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.
- 2 of 2 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.
Servings Per Recipe: 12
Per Serving: 1 g sugar, 4 g fiber, 9 g carb., 14 g sat. fat, 310 mg sodium, 4 g pro., 16 g Fat, total, 180 kcal cal.