Collards with Coconut

Try some healthy local collards using this recipe from our Chef Reva! Lime and coconut make it different. Delicious cold, it serves approximately 6. We served samples of this dish at the Waltham Farmers’ Market recently.

 Ingredientscollards recipe

  • 3 Tablespoons shredded coconut, unsweetened
  • 1 large bunch of collards, stems sliced very thinly and leaves chopped
  • 1 Tablespoon of coconut oil
  • 2 garlic cloves, minced
  • 1 cup of basil leaves, torn or chopped
  • 1 Tablespoon of apple cider vinegar (more or less to taste)
  • 2 teaspoons low-sodium soy sauce
  • red pepper flakes, small pinch
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • juice of half a lime


  1. Preheat oven to 350F. Spread coconut on a baking sheet and toast in oven until lightly browned, 2-3 minutes. Remove from oven and cool.
  2. Wash collards in several batches of cold water and let drain in a large colander.
  3. Heat a large pot over medium heat and melt coconut oil.
  4. Add garlic, salt and red pepper flakes and cook until fragrant, about 1 minute.
  5. Add collards and cook, stirring occasionally until beginning to wilt, about 5 minutes.
  6. Add basil, vinegar, soy sauce and black pepper and continue to cook a few minutes more until leaves and stems are crisp-tender.
  7. Stir in lime juice and serve collards warm or at room temperature, topped with toasted coconut.


1 cup per serving, 1 serving contains: Calories (kcal) 55, Fat (g) 4

Saturated Fat (g) 3, Cholesterol (mg) 0, Carbohydrates (g) 4 

Dietary Fiber (g) 2, Total Sugars (g) 1, Protein (g) 2, Sodium (mg) 263