The robust, earthy notes of collard greens are simmered to perfection in the coconut milk. Adding the calabrian chiles and paprika add spice to this wonderful side dish to serve during the holidays.
| TYPE | SIDE DISH |
| SERVES | 4 |
| DIFFICULTY | EASY |
| PREP TIME | 10 MINUTES |
| COOK TIME | 50 MINUTES |
Ingredients
- Braised Collards
- 1 medium onion julienned
- 2 tablespoons Calabrian chili paste
- 1 tablespoon smoked paprika
- 3 tablespoons of coconut oil
- Roughly 3 lbs of Collard Greens 1/2 inch julienned
- 4 tablespoons of kosher salt
- 3- 14 oz containers coconut milk
Directions
- In a D5 Brushed Stainless Steel 3 quart Sauté pan, sweat the onions and coconut oil on medium heat for 3 minutes.
- Add the calabrian chile paste and paprika to the saute pan and cook for 3 more minutes, add the collard greens and salt, stir in until wilted.
- Cover with the coconut milk and simmer covered on low for 45 minutes. Taste and adjust seasoning if needed. Serve immediately with the rest of your holiday dinner.
Pro Tip
If during the cooking process the liquid is evaporated too much, add water.
RECIPE BY
Nina Compton
Nina Compton was born and raised in St. Lucia. She grew up with the flavors and beauty of the Caribbean and pursued her career in the United States. She graduated from America’s finest culinary school and developed skills that allowed her to be an award-winning chef and restauranteur. She is the chef/owner of Compère Lapin in New Orleans’ Warehouse District. Nina also has a second restaurant venture, Bywater American Bistro (BABs), located in New Orleans’ “Sliver by the River” Bywater neighborhood.
Since opening Compère Lapin, the restaurant has received critical acclaim awards including Eater National's "Best Restaurants in America 2017", a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Nina is the winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017".
