1 tablespoon extra-virgin olive oil
3 cloves of garlic thinly sliced
1’ knob of ginger peeled and thinly sliced
1 teaspoon of kosher salt
2 cups of well shaken full fat coconut milk
3 tablespoons of coconut aminos
3 bunches of collard greens washed and cut in strips
Heat the olive oil in a large Dutch oven over medium heat until shimmery. Add garlic, ginger and salt. Stir occasionally until garlic turns golden. Pour in coconut milk and coconut aminos and bring to a boil, then lower the heat and simmer until the mixture is reduced by half.
When the mixture is reduced, stir in the greens, cover and simmer to your desired tenderness.
Serves 2 to 4
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
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