his one is adapted from a recipe in “ New American Table” by Marcus Samuelsson.
Ingredients:
6 bacon slices 1/2 cup coconut milk 1/4 cup soy sauce 1 tablespoon coarse grainy mustard 3 tablespoons olive oil 1 tablespoon unsalted butter 4 garlic cloves cut in half 4 cups very thinly sliced collard greens 4 cups very thinly sliced bok choy
Preparation:
Makes 6-8 servings.
Heat a large skillet over medium heat. Add the bacon and cook until crisp. Transfer to paper towels to drain excess oil. Crumble into small pieces. Set aside.
Bring the coconut milk and soy sauce to a boil in small saucepan. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.
Heat the olive oil and butter in a large straight-sided sauté pan over low heat. Add the garlic and slowly toast until pale golden brown, about 10 minutes. Be careful not to let it burn. Lift the garlic out of the oil with a slotted spoon and set aside.
In the same pan, add the collard greens and cook over medium heat, stirring frequently, until the greens start to wilt, about 5 minutes. Stir in the coconut milk mixture and cook for about 20 minutes, or until the greens are tender and the sauce has thickened.
While the collard greens are cooking, bring 3 cups salted water to a boil in a separate pot. Blanch the bok choy for 30 seconds, and fold into the collard greens during the last minute of cooking. Stir the reserved garlic into the greens and serve.