Your braised collard greens in, what?
Yes! Coconut milk. As Jamerican (Jamaican-American) I was raised on coconut. Coconut milk, water, oil; on your skin, hair, and in your food. Coconut milk is a great dairy substitute in cooking because it gives you all of the taste of a cream without the guilt and with all of the nutrients.
I put an exclamation in the title because it's just. that. serious. I love greens: spinach, kale, chard, collards, and allllll the lettuce. But sometimes it's hard to get in all of my dark, leafy greens in one day. Those things are fibrous! My favorite way to eat green is in a crunchy salad or by sauteeing or braising them. This right here is my twist on a classic Southern dish. You get smoky and sweet from the sugar-cured bacon, spice from the paprika and cayenne, and richness from the coconut milk. You can serve it on its own or as a side dish. YUM. You won't look at your mama's collards the same. Ok, maybe.
1/2 of a 16. oz bag pre-washed collard greens
1/2 of a 13.5 oz can of full-fat coconut milk
1 cup of low sodium chicken broth
1 whole small sweet onion
4 strips of sugar-cured or smoked bacon
1 tsp paprika
1 tsp garlic salt
5 dashes of cayenne pepper
Chop up the bacon into little chunks and saute them (yes, saute bacon) on medium-high heat. Grind some pepper on the bacon, liberally.
Add in the sliced onion and cook them, stirring often, until soft.
Stir in the coconut milk and chicken broth, and eventually stir in the greens carefully
Add the paprika, cayenne, and garlic salt and stir in until the broth becomes a very light orange
Cover and cook on low for 5-10 minutes. Serve!