Coconut‑Braised Collard Greens – Creamy, Vegan & Soul‑Nourishing
A soul-nourishing twist on collard greens simmered in creamy coconut milk, scallions, and aromatic seasonings—this recipe, straight from Von Diaz’s New York Times Cooking feature, delivers Caribbean comfort with gut, liver, and immune support in under 20 minutes.
🌱 Benefits of This Recipe
Healthy fats & nutrient absorption: Coconut milk delivers MCTs and vitamin E, aiding in fat-soluble vitamin uptake. (The Splendid Table)
Gut-friendly greens: Collards are high in fiber and antioxidants, supporting digestion, detox, and liver health.
Bone support: Rich in calcium and vitamin K for skeletal strength.
Quick & minimal prep: With just a handful of whole-food ingredients, it’s perfect for fast, healing meal prep.
Fully vegan & adaptable: Butter can be swapped for oil to keep it plant-based, plus it plays well with hot sauce or crunchy grains.
📝 Ingredients
(Exactly as on Von Diaz’s NYT Cooking page)
1 large bunch collard greens (1½–2 lb), rinsed & chopped
1 Tbsp unsalted butter
1 Tbsp coconut oil
1 bunch scallions (white + pale green), thinly sliced
1½ cups unsweetened coconut milk
1 Tbsp soy sauce
Kosher salt & freshly ground black pepper, to taste
🍳 How to Make It
(Copied verbatim from Von Diaz’s directions) (Von Diaz)
Cut off and discard any dry or wilted bits from the collard greens and wash in cold water. Drain, then coarsely chop stems and leaves into 2–3 inch pieces.
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions; cook, stirring, until softened, about 1 minute. Add collards; cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce; bring to a simmer. Simmer uncovered, stirring frequently, until collards are cooked to your taste: ~7 minutes for bright & crisp, ~10 minutes for soft and dark.
Season with salt & pepper and serve immediately.
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🔗 Source
Recipe adapted exclusively from Von Diaz, Coconut‑Braised Collard Greens, New York Times Cooking. (Von Diaz)
