By Flying Cloud Farm (Adapted from Farmer & Chef Asheville)
Farmer Annie Louise Perkinson adapted this recipe from the Alice Waters’ book Edible Schoolyard. Serve with brown basmati rice as a vegetarian main, or use it as a slightly spicy side paired with meat and potatoes. Either way, it’s a belly-warmer.
1 14-ounce can coconut milk
1 medium onion, peeled and chopped
6 garlic cloves, minced
2 tablespoons peeled, minced fresh ginger
½ teaspoon crushed red pepper
2 bunches collard greens, washed, stems removed, and torn
½ teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
Pour a quarter cup of the coconut milk into a large, heavy skillet, and place over medium heat until it simmers. Add the onion, garlic, ginger, and crushed red pepper; sauté for 3 minutes. Add the greens and pour in the remaining coconut milk, stirring to coat the greens. Cover and simmer until the greens are tender, about 10 minutes. Stir in salt and pepper.
Christine Sykes Lowe and Debby Maugans, Edible Asheville’s recipe editors, are the owners of the media company Farmer and Chef South and the authors of the cookbook Farmer and Chef Asheville. Visit farmerandchefsouth.com.