1 (8-ounce) container Cut 'N Clean Greens Organic Collard Greens
1-inch piece of fresh ginger
3 cloves garlic
1/2 cup coconut milk
1 ear of corn, kernels removed
Salt\and pepper to taste
Peel/clean and coarsely chop ginger, garlic and shallot and put into food processor. Pulse until ingredients form a paste.
Heat a large sauté pan and add a splash of olive oil. Add paste and cook for about 3-5 minutes, stirring frequently. Lower heat if garlic begins to brown.
Add coconut milk and bring to boil. Add corn kernels to the pan; return to a boil.
Add collard greens. Toss and cook for about 2 minutes until the leaves are coated with coconut milk mixture. Remove from heat, cover and let greens mixture steam for about 5 minutes.
Season with salt and pepper and serve.
Recipe and photo by Judy Lyness, Two Broads Abroad