Collard greens with coconut milk from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 140) by Eric Adjepong and Korsha Wilson

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Notes about this recipe

  • Eat Your Books

    Can substitute smoked turkey wings and/or neck for turkey drumsticks.

  • jenburkholder on January 03, 2026

    Loved this. Didn’t shred the meat back in and only used about a pound of turkey wings. The sherry vinegar and coconut milk are wonderful together.

  • rmardel on November 28, 2025

    I thought this was absolutely delicious. The vinegar help cut down on the fat from the coconut milk, and it was a nice blend of flavors. I did use a smoked turkey leg during cooking, but I did not add the meat back into the collard greens. It didn't need the meat, the dish was complex, filling, and satisfying. My collards took longer to cook than specified, but that probably depends on the collards.

  • FunkyViriditas on April 13, 2025

    I tried to make this without the smoked turkey and instead used bouillon. The result was a little too tart for my taste. I think the turkey fat cuts down the vinegar flavor. And the smoked turkey probably gives it a completely different taste.

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