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12Ingredients
65Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 tsp. ground turmeric
- 7 shallots (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 2 thai chiles (red or green, minced)
- 1 piece ginger (peeled and thinly sliced)
- 2 lemongrass (large fresh stalks)
- 3 Tbsp. peanut oil
- 2 tsp. sugar
- 1 tsp. kosher salt (plus more to taste)
- 14 oz. unsweetened coconut milk
- 2 lb. collard greens (stemmed and cut crosswise into ½"-wide strips)
- ground black pepper (Freshly, to taste)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium690mg29% |
| Potassium1640mg47% |
| Protein13g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A350% |
| Vitamin C170% |
| Calcium45% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Helen 3 years ago
The flavor is amazing! The recipe calls for 2lbs of de-stemmed collard greens, but I only had a few stalks, so I added cauliflower florets, de-stemmed kale, and chopped kale stems (maybe I should chop and add the collard greens stems, too??). Adding the extra veggies should extend the dish over a few more days. It’s more veggies than sauce, but that works for me (less rice needed).