So, I’m born and raised in Atlanta, but my roots are in the Caribbean. Collard greens weren’t really on the menu in my house growing up. And although I cook alot, greens still weren’t on my menu! I dunno what prompted me to want to make greens one day, but I took bits & pieces of how I thought that I’d seen my Trinidadian grandmother and step-mother make it before and it turned out delicious!
- 1 -2 bunches of collard greens
- 1 bunch of kale
- 3 garlic cloves diced
- 1/2 medium red onion diced
- 1 vine tomato roughly chopped
- 1/2 – 1 cup almond milk ( she used coconut milk)
- 1 cup of vegetable broth ( if needed)
- coconut oil
- 1 scotch bonnet pepper
- salt, black pepper, spike, garlic powder
- 1 – 2 tsp of cayenne pepper
- did I mention that there is no meat ?!!?
* Note : Sometimes I don’t always have exact measurements of everything because I don’t cook with exact measurements. Just season to taste and use your best judgement!
- I cleaned and rinsed every collard green leaf by hand. I was so paranoid about getting dirt in the greens, that I didn’t want to take a chance. Then removed the spine, rolled a few leaves together, and sliced into ribbons. I did the same for the kale.
- Heat 2 tablespoons of coconut oil on medium-hot heat in a skillet and add onions & garlic. Also add the scotch bonnet, but make sure that it doesn’t burst!! (You just want the heat from the pepper) Saute and stir for about 7-9 minutes, then remove the pepper. A lot of people leave the pepper in there, just keeping an eye on it to make sure that it doesn’t burst, but I’ve had a bad experience with scotch bonnets that exploded, so I don’t even risk it. I supplemented heat with the cayenne pepper.
- Add greens, kale, tomato, seasonings, and coconut milk. Bring to boil, then reduce heat to low and let simmer for about 45 minutes.
( dont mind my feet, lol)