This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.


1 small white or brown onion, cut into 1/8th inch half-moons

1 bunch collards, stemmed and cut into ¼ inch wide ribbons across the leaf, washed and drained

2 nickel-sized slices of ginger

1 clove garlic, peeled and minced

¼ cup coconut milk, or as needed

Salt and pepper to taste

Grapeseed, avocado, or other high heat neutral flavored oil



Heat a large (11-inch/4 quart) wok or chef’s pan over medium heat. When the pan is hot, film it with oil and add the onions. Cook, stirring all the while, until the onions are soft and translucent.

Make a well in the center of the pan and ensure there is a fair bit of oil on the pan floor. If not, add some and heat through. Add the ginger and cook 30 seconds until aromatic. Add the garlic and stir in, ensuring it does not color. When it is aromatic, add the collards. Using tongs, mix everything together so ingredients are well blended.

Cook, stirring all the while, just until the greens have wilted. Season well with salt and pepper, then add the coconut milk and stir to coat the leaves. Continue cooking until the leaves are tender. At this point, transfer the vegetables to a serving bowl and keep warm. Turn up the heat under the remaining liquid in the pan and reduce it until it thickens up or there is only a tablespoon or so left. Pour over the vegetables, toss, and serve.

Chef’s Notes: You could add some kick to this by using more ginger and adding a little cayenne powder or sautéing a couple Thai chilis or a fresh jalapeño split and seeded lengthwise. A little mint or cilantro would work in the mix, and some kaffir lime leaves and basil will take you straight to Thailand.

Serves: 4

Source: Chef Andrew E Cohen


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