Coconut Milk and Collard Greens Soup

This coconut milk and collard greens soup is a hearty and flavorful dish that is perfect for a cold winter day. The coconut milk adds a rich and creamy texture to the soup, while the collard greens add a slightly bitter flavor that balances out the sweetness of the coconut milk. The soup is also packed with nutrients, making it a healthy and satisfying meal.

Collard greens are a type of leafy green vegetable that is native to the Mediterranean region. They have been cultivated for centuries and are now grown in many parts of the world. Collard greens are a good source of vitamins A, C, and K, as well as minerals such as iron and calcium. Coconut milk is a thick, creamy liquid that is extracted from the meat of mature coconuts. It is a good source of healthy fats, including lauric acid, which has been shown to have antibacterial and antiviral properties. Coconut milk is also a good source of vitamins and minerals, including potassium, magnesium, and manganese.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, chopped
• 1 can (13.5 ounces) coconut milk
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the collard greens and cook until wilted, about 3 minutes.
4. Add the coconut milk, chicken broth, salt, and pepper and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until the collard greens are tender.
6. Serve hot.

Why It Works

• The coconut milk adds a rich and creamy texture to the soup.
• The collard greens add a slightly bitter flavor that balances out the sweetness of the coconut milk.
• The soup is packed with nutrients, making it a healthy and satisfying meal.