Ingredients
- 2 bunches collard greens
- 1 can coconut milk
- Sweet Hungarian or Spanish paprika for garnish
- 4 to 5 fresh gratings of nutmeg or 1/8 teaspoon ground nutmeg
- Sea salt and freshly ground black pepper as needed
Instructions
1. Wash the collard greens and remove center leaf stems. Working with 5 to 6 leaves at a time, stack the leaves, roll into a cigar shape, and cut leaves into 3/8-inch wide strips.
2. Place the coconut milk, the nutmeg, and pinches each of sea salt and black pepper in a storage container that you can shake. Shake vigorously to combine, and use only what is needed here. Refrigerate the remainder for a future dish.
3. Over medium heat, bring half of the flavored coconut milk to bubbling in a 4-quart sauce pan or wide skillet. Add the collard greens. Allow them to wilt, and then cook gently for 3 to 4 minutes or until they are tender but still have their great dark green color. Add more of the flavored coconut milk to make them creamier if desired.
4. Serve garnished with paprika or use as a stuffing for Acorn Squash Stuffed with Creamed Collards (separate recipe).
