Sometimes, you move across the country and have to coast on very limited funds until your first paycheck. Sometimes, all you can afford is collard greens.
Sometimes, you have to shop at the grocery store with your brain instead of your heart (isn’t that a lucky thing, to be able to say “sometimes” about that?) and choose cheap and abundant over exoticism or quality.
Sometimes, this is a great challenge. Other times, it is a great challenge. Am I being clear?
So when I went to the grocery store wondering how I was going to pick up sustenance for the next month or so while my finances slowly regulate, I had to choose my purchases very carefully.
Already blessed with an abundance of spices, grains, flours, condiments, and dried beans, I chose several things very deliberately such as a can of full fat coconut milk, chicken thighs, and a laughably large bundle of fresh collard greens. (The leaves leapt out of the bag towards my elbow during the way to the car and would not fit in the vegetable drawer in the fridge when I got home, point blank.)
This recipe came together beautifully after a full day at work. Best of all, it all gets thrown into one pot.
I started by flavoring the broth I used to cook the rice.
After this simmered gently for a few moments, in goes the rice, then chicken, coconut milk, soy sauce, sweet chili paste, and mirin.
In go the chopped collards…
One dirty pot later is dinner!
Creamy Coconut Collard Greens (A One Pot Dinner)
- 2 1/4 cups chicken broth, or other mild broth
- 1 inch ginger root, peeled and roughly chopped
- 1/2 lemongrass stalk, roughly chopped
- 1/2 lime, juiced
- 1 Tbs low-sodium soy sauce or tamari
- 1 Tbs sweet chili jelly
- 1 tsp mirin
- 1/2 tsp red pepper flakes
- 1 cup jasmine white rice
- 1 14 oz full-fat can of coconut milk
- 2 bone-in chicken thighs, skinless
- salt (to taste)
- 1 small bunch collard greens (or 1/2 of a large bunch)
- Combine broth, ginger, lemongrass, lime juice, soy sauce, mirin, red pepper flakes, and sweet chili jelly in a large, heavy bottomed saucepot with a lid and stir. Bring to a simmer over medium heat and cook for 3-5 minutes, until the ginger and lemongrass release their odor and chili flakes begin to bleed color into the broth.
- While the broth is developing flavor, salt both sides of the chicken thighs with a pinch or two of salt each. If desired, strain flavored broth using a collander into a large bowl to remove chunks of lemongrass and ginger, then pour broth back into the warm saucepot.
- Add rice, chicken thighs, and coconut milk, taking care to scrape coconut fat in with the rest of the can. Stir to combine, then cover with a lid. Cook 10 minutes over medium heat.
- Meanwhile, remove the stalks of the collard greens and roughly chop them into approximately 1" thick pieces. Add chopped collards and cover. Cook another 20 minutes or so, until rice is al dente and chicken thighs register at least 155°F on a thermometer. Serve immediately. Keeps well in the fridge for up to one week.