Holiday Recipes

 

 

Collard Greens with Coconut Milk - Kwanzaa Recipes 

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Description:
Long a staple of soul food, collard greens taste like a cross between cabbage and kale. The addition of coconut milk adds an exotic hint of intrigue to this Southern favourite.
Kwanzaa is a weeklong celebration held in the United States honoring universal African heritage and culture, marked by participants lighting a kinara (candle holder).[1] It is observed from December 26 to January 1 every year.
Kwanzaa consists of seven days of celebration, featuring activities such as candle-lighting and libations, and culminating in a feast and gift giving. It was created by Ron Karenga and was first celebrated from December 26, 1966 to January 1, 1967.
Many Christian African Americans who celebrate Kwanzaa do so in addition to observing Christmas.


Ingredients:
1 pound collard greens
1/2 cup water
1/2 cup chopped onion
1 cup light coconut milk or coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 large tomato, seeded and chopped


Directions:
Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups).

Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Drain well and return to pan.

Stir in coconut milk, salt, and pepper. Cool, uncovered, over medium-low heat for 10 minutes more or until slightly thickened. Stir in tomatoes; heat through. Serve immediately.


Servings: 6 - 8


Nutrient Information:
Calories - 57, - Total fat - 2 g (1 g saturated fat), Cholesterol - 0 mg Sodium - 117 mg Carbohydrate - 9 g Fiber - 3 g Protein - 2 g


Special Diet: Vegetarian, High Fibre, Low Calorie


Category: Holiday Recipes

Submitted By: OK In Health



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Wellness Tip
Greens
Have you heard of arugula? It is a green, leafy vegetable that contains about 20 times more beta-carotene and vitamin C, and 8 times more calcium than iceberg lettuce. When making green salads at home, consider opting for dark green leaves, such as arugula, romaine, chicory and thinly sliced kale. Substituting these greens in salads and on sandwiches creates a more nutrient dense meal.


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