I can’t be the only one glad to see collards arriving in our boxes. They have truly become a favorite green in my house. No idea where this recipe came from originally. Stem, chop and wash those collards, then steam them in a saucepan, in your microwave or with my new favorite appliance, an electric pressure cooker. Then you’re all set for the rest of this dish. (did I mention that these new electric pressure cookers double as rice cookers as well? love, love, love)
3 tablespoons coconut oil 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger 1/4 cup sliced shallot 2 1/2 cups cooked rice 1 minced Thai chile 1 1/2 cups chopped blanched greens 1 tablespoon fresh lime juice 1 teaspoon fish sauce Cilantro Lime wedges, for serving
Heat coconut oil in a large skillet. Add garlic, ginger, and shallot; cook 1 minute. Add cooked rice, chile, and collards; heat through. Stir in lime juice and fish sauce. Top with cilantro; serve with lime wedges.