Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Ingredients:
1 1/2 teaspoons ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly sliced 2 large fresh stalks lemongrass 3 tbsp. peanut oil 2 tsp. sugar 1 tsp. kosher salt, plus more to taste 1 14-oz. can unsweetened coconut milk 2 pounds collard greens, stemmed and cut crosswise into ½"-wide strips Freshly ground black pepper, to taste
Preparation:
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot.
Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.