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.

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• 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

Instructions:

Wash the collard greens well. Remove the thick stems, roll the leaves, and slice thinly (chiffonade).

Heat the olive or coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and ginger. Sauté for about 1 minute until fragrant.

Add the collard greens to the pan, stirring well to coat with the oil and aromatics. Sauté for 5-7 minutes, or until the greens start to wilt and become tender.

Sprinkle in the red pepper flakes, smoked paprika, salt, sugar and black pepper. Stir in the coconut cream and let it simmer for 2-3 minutes, allowing the flavors to meld.

Add the apple cider vinegar or lemon juice to brighten the flavors. Taste and adjust seasoning as needed.

Transfer to a serving dish and enjoy hot. It pairs beautifully with rice, cornbread, or grilled proteins.

Chef 's tips: For a heartier texture, cook the collard greens for a shorter time. For a softer, more traditional texture, add 1 cup of vegetable stock, cover the pan and let them simmer for an extra 5-10 minutes.

Adding a dash of liquid smoke or a bit of smoked turkey/chicken broth can give it that classic Southern smokiness if desired.