Marcus Samuelsson's Collard Greens

Collard Greens with Bacon and Coconut Milk

skill level

Easy

time

60-120min

servings

cost

Contributed by : Marcus Samuelsson

This savory side dish is easy enough to prepare with a weeknight dinner, and special enough for a spot on your holiday table.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 6 slices Bacon

instructions Cook bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.
step 2

ingredients 1/2 cup Coconut Milk
1/4 cup Soy Sauce
1 tablespoon Grainy Mustard
Crumbled Bacon

instructions In a small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.
step 3

ingredients 3 tablespoons Olive Oil
1 tablespoon Unsalted Butter
4 Garlic Cloves (peeled and halved)

instructions Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes. Be careful not to let it burn. Lift the garlic out of the oil with a slotted spoon and set aside.
step 4

ingredients 4 cups very thinly sliced Collard Greens (about 2 bunches)

instructions Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.
step 5

ingredients Salt
4 cups very thinly sliced Bok Choy (about 2 heads)

instructions In a separate pot bring 3 cups of salted water to a boil. Blanch the bok choy, and fold into the collard greens during the last minute of cooking. Stir in the reserved garlic into the greens and serve.
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