Collard Greens with Corn

Serves: 4-6


1 (8-ounce) container Cut 'N Clean Greens Organic Collard Greens 
1-inch piece of fresh ginger
3 cloves garlic
1 shallot 
Olive oil
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.

Popular vegetable substitutions include: Collard Greens
Collard Greens with Corn

Recipe and photo by Judy Lyness, Two Broads Abroad

This comforting vegetable side dish offers spicy heat, a bit of crunch, and the warm, flavorful embrace of coconut milk on collard greens that keep their bright color with minimal cooking.