Collard Greens with Coconut Milk is a traditional Tanzanian recipe for a classic vegetarian accompaniment of collard greens and onions cooked in a spiced tomato and coconut milk stock with chillies. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Collard Greens with Coconut Milk.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
180ml water
450g fresh Collard greens, cut into 2cm long pieces
1 medium onion, chopped
3 large tomatoes, chopped
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp ground cumin
240ml coconut milk
2 hot chillies, pounded to a paste (adjust to your own taste)
1 tsp salt
oil for frying
Method:
Add a little oil to a frying pan and use to fry the onion, chillies and spices for about 5 minutes, or until soft. Take off the heat and set aside.
Pour the water into a pan, bring to a boil then add the Collard chard greens, reduce to a simmer and cook for 4 minutes. Now add the onion mix, tomatoes, coconut milk and salt. Stir well to combine, bring to a simmer and cook, uncovered, for 20 minutes, or until tender. Serve hot as an accompaniment.
