Collard Greens in Coconut Milk

 

1 14-ounce can coconut milk

1 medium onion, peeled and chopped

6 garlic cloves, minced

2 T. peeled, minced fresh ginger

½ tsp. crushed red pepper

2 bunches collard greens, washed, stems removed, and torn

½ tsp. salt, or to taste

½ tsp. freshly ground pepper, or to taste

 

Pour a quarter cup of the coconut milk into a large, heavy skillet, and place over medium heat until it simmers. Add the onion, garlic, ginger, and crushed red pepper; sauté for 3 minutes. Add the greens and pour in the remaining coconut milk, stirring to coat the greens. Cover and simmer until the greens are tender, about 10 minutes. Stir in salt and pepper.