Collards break character from This Will Make It Taste Good: A New Path to Simple Cooking (page 156) by Vivian Howard

  • canned coconut milk
  • collard greens
  • Show all ingredients...

  • EYB Comments

    Uses the book's "My citrus shrine" for preserved limes.

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Notes about this recipe

  • Eat Your Books

    Uses the book's "My citrus shrine" for preserved limes.

  • SheilaS on February 08, 2021

    More of a collard/coconut soup than a bowl o'greens. Could easily be a main with some shrimp added at the end. Excellent flavor but has the potential to be a salt bomb. I used Mae Ploy green curry paste, which @ 610 mg sodium/2 t, ends up to be 930 mg sodium/serving and that's before we even get to the salt-preserved lemons! I rinsed thoroughly and only used the pulp from 2 quarters, holding the rest of the pulp back to add if needed. NOT! Vivian calls for another 1t salt that I also skipped. The collards get a quick sauté/wilt with seasonings and two 5-min simmer periods, less than my usual. They have a bit of a chew to them but I really liked them. My recommendations are to check the salt level of your green curry paste, consider backing off on the amount of preserved lemon, definitely reserve the pulp and only add it at the end if you want more salt. The flavors are really wonderful but use caution if salt is something you are sensitive to.

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