Quick Collard Greens with Coconut Peanut Sauce
By Sarah Axtell, ND • June 6, 2016
- 1 large bunch of collards
- 2 tsps salt
Ingredients- Coconut Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tsps maple syrup
- 2 tsps tamari (gluten-free soy sauce)
- 1 tbsp brown rice vinegar
- 2 tsps grated fresh ginger
- 1 can coconut milk (2/3 cup)
- pinch of cayenne pepper (optional)
To make the collard greens:
Remove the collard leaves from the thick central stem, keeping the leaves whole. Rinse the greens with water to remove dirt and debris.
In a large pot, heat 2 quarts of water and salt to boiling. Submerge the whole leaves. Cook for 3 minutes.
Pour cooked greens into a colander in the sink. Let cool. Squeeze out excess water with your hands, pressing the cooked leaves into a tight ball. Chop the ball into bite-sized pieces. Set aside.
To make the Coconut Peanut Sauce:
In a small saucepan, add peanut butter, maple syrup, tamari, vinegar, ginger and cayenne. Bring to a light simmer. Whisk in the coconut milk until smooth. Simmer on low heat for 3-4 minutes with a lid on. Thin with water if needed.
Drizzle over cooked collard greens. (Store extra sauce in fridge for another easy meal).
For a more complete meal, add cooked chicken or shrimp. Serve over quinoa or cauliflower rice.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.