Prep Time 20 Min.

Serves 4

Ingredients

• 1 large bunch collard greens (1 1/2 to 2 pounds)

• 1 tablespoon unsalted butter

• 1 tablespoon coconut oil

• 1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced

• 1 ½ cups unsweetened coconut milk

• 1 tablespoon soy sauce

• Kosher salt and freshly ground black pepper

Directions

1. Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
   

2. In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
   

3. Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
   

4. Season to taste with salt and pepper and serve immediately.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).