10 Ideas for: Veggie Sides 7
Collards with Coconut Milk and Peanuts
Cook 4 crushed cloves garlic and 1 tablespoon chopped ginger in 2 tablespoons canola oil in a large pot over medium heat, stirring, until fragrant, 2 to 3 minutes.
Gradually ad 4 bunches stemmed and sliced collard greens (about 20 cups). Cook until wilted, 6 to 8 minutes. Add ¾ cup coconut milk and salt and pepper and toss to coat. Serve topped with ¼ cup chopped roasted peanuts.