Coconut-braised collards from Food & Wine Magazine, June 2018 (page 66) by Von Diaz

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Notes about this recipe

  • Rinshin on December 15, 2021

    This needed some added flavor punch. Initially added regular onion slices along with green onions from the recipe. Tasting as I went, was not satisfied with lack of umami and added some chicken soup granules, fish sauce and topped off with fried onion crisps. Without altering anything I like Chef Acheson’s version using regular milk and kimchi more. But, this may be my 2nd favorite version and the coconut flavor comes through nicely. Photo added.

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