Coconut Creamed Collard Greens and Kale with Toasted Almonds | MARKON

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Fresh kale and tender collard greens get the island treatment in this coconut-based recipe. Toasted almonds add texture and nuttiness.

Ingredients:

1 Tbsp. coconut oil

1/2 C Ready-Set-Serve Diced Yellow Onions

1 can coconut milk (solid cream on the top of the can after refrigerating 3 hours)

4 C Ready-Set-Serve Collard Greens

3 C Ready-Set-Serve Baby Mixed Kale

1 Tbsp. Trinidad-style curry powder

1/8 tsp. sea salt

1/8 tsp. grated nutmeg

1/4 cup almonds, sliced and toasted

Instructions:

Melt one tablespoon coconut oil in a three-quart saucepan; when hot, add onions. Saute until onions are translucent, but not browned.

Add the coconut cream (on the top of refrigerated can of coconut milk) to the saucepan. Add in collard greens, RSS Baby Kale, curry powder, salt, and nutmeg. Let everything simmer for 5-8 minutes until the kale is soft. Use an immersion blender to make the dish smoother (optional).

Garnish with the toasted almonds; serve with a favorite grilled fish or pork chop.

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Nutritional Information

Serving Size 105 grams

Calories 25

%Daily Value^*

Total Fat 1.5g2%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0g0%

Sodium 85g4%

Total Carbohydrate 3g1%

Dietary Fiber 0g0%

Total Sugars 2g

Includes 2g Added Sugars4%

Protein 0g

Vitamin D 0mcg0%

Calcium 20mg2%

Iron 0.2mg2%

Potassium 20mg0%

^*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.