This recipe is a new way to think about cooking collards. Ribbons of these fresh leafy greens simmer only until barely tender in a sauce that is so flavorful and aromatic that this recipe might also help us reimagine creamed greens. A handful of roasted peanuts adds crunch, while a squeeze of fresh lime and slices of fresh chili add a finishing burst of flavor. This dish comes together quickly and is hearty enough to serve as an entrée.
Many collard recipes instruct us to use only the leaves and discard all of stems, but most stems are tender enough to enjoy and shouldn’t be wasted. Of course we toss any tough ends, but we can quickly dice the remaining stems to add to the pan for a head start on cooking before we add the shredded leaves.
The ingredients in green curry paste vary from brand to brand, so if you don’t already have a favorite, try a couple of different ones until you find a blend that pleases you. From there, you’ll quickly figure out how much of that green curry you prefer in your sauce, from a whisper to a bold punch. Be sure to use canned coconut milk, which is easy to find on grocery store shelves, but not the sweetened cream of coconut that we use in desserts or a coconut milk beverage.
Makes 4 to 6 servings
Strip the leaves from the stems of the collards. Trim off the tough ends and discard. Dice the remaining stems, rinse, and drain. Halve the leaves lengthwise, cut into thin ribbons, rinse, and drain.
Place the oil in a medium Dutch oven or shallow saucepan and set over medium-high heat. Once the oil shimmers, add the stems and cook, stirring frequently, until beginning to soften slightly, 1 to 2 minutes. Add the shallots, ginger, and salt, and cook, stirring often, until almost tender, about 3 minutes.
Add the green curry paste, sugar, and fish sauce and stir to combine. Add the collards one large handful at a time, letting each addition cook down a little before adding more. Cook until the collards wilt and turn bright green, about 2 to 3 minutes. There should be enough water clinging to the drained collards to help them wilt, but if the mixture seems dry, add a small splash of water.
Add the coconut milk and stir to combine. Reduce the heat, cover, and gently simmer, stirring occasionally, until the collards are just tender, 6 to 7 minutes.
Place the cornstarch and water in a small bowl and whisk until smooth. Add this slurry to the collards and cook just until the sauce starts to boil and thickens slightly, 2 to 3 minutes.
Remove from the heat and let stand, uncovered, for 5 minutes. Garnish with peanuts and chili peppers and serve with lime wedges.
©Copyright 2024 Sheri Castle
Sheri’s recipe for green curry and coconut creamed collards will make you rethink leafy greens.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.