A winner of a side dish, or add garbanzo beans or left-over chicken for a full meal.
2 cloves garlic, peeled and minced
1 Serrano chili, thinly sliced (remove seeds for less spice), optional
1 bunch green onion, white and green, chopped
3″ chunk of ginger, peeled and minced
2 Tbsp Thai curry paste (I like green for this recipe)
1 can coconut milk
1 lb collard greens stems removed and cut into 1/2″ wide strips
Soy, Bragg’s or Coconut Amino Acids, or salt, optional, to taste
In a large pot over medium heat, add a splash of coconut milk and garlic and sauté until fragrant, about 1 minute. Add in chili, onions, ginger and Thai curry paste and sauté for an additional 3 minutes. Add the remaining coconut milk and stir to combine. Bring to a boil.
Add in the greens and reduce the heat to low. Cover pot and braise for 6-10 minutes, until greens are just tender. Squeeze fresh lime on top, stir. Add soy or alternative as desired. Serve.