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Coconut Creamed Collard Greens and Kale with Toasted Almonds

Fresh kale and tender collard greens get the island treatment in this coconut-based recipe. Toasted almonds add texture and nuttiness.


1 Tbsp. coconut oil

1/2 C Ready-Set-Serve Diced Yellow Onions

1 can coconut milk (solid cream on the top of the can after refrigerating 3 hours)

4 C Ready-Set-Serve Collard Greens

3 C Ready-Set-Serve Baby Mixed Kale

1 Tbsp. Trinidad-style curry powder

1/8 tsp. sea salt

1/8 tsp. grated nutmeg

1/4 cup almonds, sliced and toasted


Melt one tablespoon coconut oil in a three-quart saucepan; when hot, add onions. Saute until onions are translucent, but not browned.

Add the coconut cream (on the top of refrigerated can of coconut milk) to the saucepan. Add in collard greens, RSS Baby Kale, curry powder, salt, and nutmeg. Let everything simmer for 5-8 minutes until the kale is soft. Use an immersion blender to make the dish smoother (optional).

Garnish with the toasted almonds; serve with a favorite grilled fish or pork chop.