Coconut-braised collard greens from Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey (page 255) by Nina Compton

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Notes about this recipe

  • alysekstokes on October 02, 2025

    I grew up on braised collards and this is such a brilliant and flavorful preparation. The sweetness of the coconut milk works perfectly with the bitterness of the collards and the sauce becomes creamy and luscious over the cooking time.

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