This recipe makes a delicious and unique Hawaiian-inspired side dish that pairs really well with roasted pork loin, pork chops, grilled sausage or any kind of pork. It also makes a really great meal all on its own. However, you may want to try it with crispy bacon crumbles and/or some roughly chopped toasted macadamia nuts sprinkled on top – wha what?!
Coconut Milk & Lime Braised Collard Greens (over Garlic Ginger Rice)
For the Garlic Ginger Rice:
- 2 Tbsp. butter or coconut oil
- 3 cloves garlic, minced
- 2 Tbsp. peeled and finely grated fresh ginger
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken or vegetable stock
For the Coconut Milk & Lime Braised Collard Greens:
- 2 bunches of collard greens (or kale, if you prefer), stemmed and roughly chopped (Tip: I find it fast & easy to rip the leaves right off of the stems starting on one side of the stem going up to the top, then around and along the other side)
- 1 Tbsp. coconut oil
- 1 small onion, diced
- 1 cup coconut milk
- the juice and zest of 1/2 a lime
To make the rice: In a medium pot, melt the butter over medium heat. Add the garlic and ginger and cook for a few minutes, until fragrant. Add the rice and cook for a few more minutes while stirring. Add the chicken or vegetable stock and bring to a boil. Reduce the heat to low, put the lid on and cook for 15 minutes without removing the lid. Let stand for 5-10 minutes with the lid still on. Check for seasoning and add salt and pepper if needed. Just before serving, fluff with a fork.
For the greens: While the rice is cooking, bring a large pot of water to a boil, add a bit of salt and the collard green leaves and boil for 2 minutes. Drain the greens. Meanwhile, in a large skillet melt the coconut oil over medium heat. Add the onion and cook until the onion softens and starts to turn a bit golden. Then, add the drained collard greens, the coconut milk and a bit of salt and pepper. Simmer for 3 minutes. Add the lime zest and juice and simmer for another 2-3 minutes or until the collard greens are softened, but still dark green in colour. They turn a grey/brown when overcooked. Check for seasoning and add salt and pepper if needed.
For each serving, spoon the collard greens over a bed of the rice and top with a spoonful of the coconut sauce. Serves 4.