Collard Greens with Coconut Milk
Africa

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 favorite. 

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. 

Makes 6 to 8 servings. 

Nutrition 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

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