Spicy Coconut Braised Greens
Cuisine: Filipino, Soul Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
If your Black grammaw made greens in the Philppines.
  • 1 tbsp coconut oil (vegetable oil can be used)
  • 4 cloves garlic, peeled and chopped
  • 2-4 Serrano chilis, thinly sliced (remove seeds for less spice)
  • 1 onion, chopped
  • 3" chunk of ginger, peeled and cut into thin matchsticks
  • 2 stalks lemongrass, tender white only and bruised with the back of a knife
  • 2 tbsp Thai dry curry paste (see notes for substitutions)
  • 2 cans coconut milk (full fat or light, or a combination of the two)
  • 2 lbs collard greens (mustard, chard, etc), stems removed and cut into 1/2" wide strips
  • salt and pepper
  • spiced vinegar (sukang), for garnish
  1. In a large pot over medium heat, add in coconut oil and garlic and saute until fragrant, about 1 minute. Add in chilis, onions, ginger and lemognrass and saute another 5 minutes. Add Thai curry paste and the coconut milk and stir to combine. Bring to a boil.
  2. Add in the greens and reduce the heat to medium. Cover pot and braise for 30-45 minutes, until greens are tender to your liking. I braised for 45 minutes.
  3. Serve with hot white rice and a side of spicy vinegar to drizzle on top.
If you can't find Thai Dry Chili Paste or don't have a Trader Joe's around you, you can substitute a mushroom-based oyster sauce (about 2 tbsp), fermented black bean paste (start with 1 tbsp and add more after you taste it with the coconut milk), or a Thai red curry paste.

If keeping the dish vegetarian isn't an issue for you, you can add in a couple of tablespoons of shrimp paste (bagaoong) or fish sauce (patis).
Recipe by FMITK: From My Impossibly Tiny Kitchen at https://www.fmitk.com/spicy-coconut-braised-greens/