Creamy Collards with Garlic
Ingredients:
- 2 tbsp Coconut Oil
- 1 c Red Onions thinly sliced
- 4 cloves Garlic thinly sliced
- .5 tsp Turmeric
- .25 tsp Ground Ginger
- .25 tsp Cinnamon
- .5 c Pureed Pumpkin
- .25 c Coconut Cream
- .5 c Water
- .5 bunches Collard Greens rolled and chopped
- .25 tsp Sea Salt
- 1 Lemons quartered
Instructions:
- Melt the coconut oil in a medium, deep pan and add the sliced onion. Cook on a low heat for 6 minutes, then add the garlic and cook for another 3-4 minutes until lightly colored.
- Sprinkle the spices into the oil and stir for 1 minute.
- Now add the pumpkin purée and coconut cream, together with water and mix well. Turn the heat up to medium and allow the mixture to simmer briskly for 3 minutes until it is starting to thicken.
- Now add the collards and cook for a further 5 minutes or until wilted and tender. Taste the sauce and add salt to your liking.
- Transfer to a serving bowl and squeeze the lemon wedges over the top.
Nutrition
Calories: 312kcal | Carbohydrates: 25g | Protein: 5g | Fat: 25g | Saturated Fat: 21g | Sodium: 312mg | Potassium: 540mg | Fiber: 8g | Sugar: 7g | Vitamin A: 11916IU | Vitamin C: 57mg | Calcium: 169mg | Iron: 3mg
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