Collard Greens with Coconut Milk

By aohmc

This is a healthier way to cook the collard greens - no oil, no fatty pork, not salty - still tender, juicy and tasty. It definitely helps your detox, clean eating and weight loss!

Ingredients

• 1 bag of chopped Collard Greens, about 2 lbs.
• 1 can lite coconut milk
• 6 shiitake mushrooms, soften(soak in the warm water) and sliced
• 2 Tbsp. brown sugar
• Salt, ground pepper and garlic powder to our taste
• 1/2 Red bell pepper, cubed or sliced

Details

Adapted from aohmc.blogspot.com

Preparation

Step 1

Place collard greens, mushrooms and coconut milk in a large stock pot and bring to boil. Turn to medium heat, cover to simmer about 15-20 minutes. Stir occasionally.
Then, add brown sugar and other seasonings to the soften collard greens, cover to simmer another 5 minutes.
If the greens are soft enough for you (I like it a little crunchy), stir in the bell pepper at last. Turn off the heat, the remain heat will hot enough to cook the bell pepper.