For the winter issue of Edible Asheville, we shot Flying Cloud Farm’s recipe for the slightly spicy Coconut Collards (Farmer and Chef Asheville, Pg. 112)
Paired with simple roasted potatoes and a salt and pepper pan fried pork chop, you have a belly- warming good meal for these remaining days of the season.
Flying Cloud Farm Farmer Annie Louise Perkinson adapted this recipe from the Alice Water’s recipe in the Edible Schoolyard.
1 (14-ounce) can coconut milk
1 medium onion, peeled and chopped
6 garlic cloves, minced
2 tablespoons peeled, minced fresh ginger
1/2 teaspoon crushed red pepper
2 bunches collard greens, washed and stems removed, and torn
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Pour 1/4 cup of the coconut milk in the bottom o a large, heavy skillet; place over medium heat until the coconut milk simmers.Add the onion, garlic, ginger, and crushed red pepper; sauté for 3 minutes. Add the greens and pour in the remaining coconut milk, stirring to coat the greens. Cover and simmer until the greens are tender; about 10 minutes. Stir in the salt and pepper to taste.