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Ingredients
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Vegetables
Coconut Curry Sauce
Oils
Method
Preparation
- 1
Prepare the Vegetables
Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
- 2
Slice the Mushrooms
Clean the mushrooms with a damp cloth and slice them thinly.
- 3
Chop Other Vegetables
Dice the onion and red bell pepper, and mince the garlic and ginger.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 3-5 minutes).
- 5
Add Mushrooms and Bell Pepper
Stir in the sliced mushrooms and chopped red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- 6
Incorporate Collard Greens
Add the prepared collard greens to the skillet, stirring to combine with the other vegetables.
- 7
Make the Coconut Curry Sauce
In a separate bowl, mix together the coconut milk, curry powder, soy sauce, lime juice, salt, and black pepper until well combined.
- 8
Combine and Simmer
Pour the coconut curry sauce over the collard greens and vegetables in the skillet. Stir well and let it simmer for about 15-20 minutes until the collard greens are tender.