Collards Callaloo with Coconut, Ginger & Sweet Potato
Collards Callaloo with Coconut, Ginger & Sweet Potato
Slow-braised collards with coconut milk, ginger, and sweet potato coins that melt into the broth. Rich enough to stand alone, yet just right as the base for crispy catfish or whatever comes next in your kitchen.
Collards Callaloo with Coconut, Ginger & Sweet Potato
I first heard about collards callaloo from my sister. She came back from a business trip to Asheville, NC, raving about a little biscuit shop that served greens this way. “These were the best greens I ever had!” she told me.
Her enthusiasm was enough to get my brother-in-law to make them for Thanksgiving that year, and just like that, they became part of our holiday table. These days, collards callaloo are no longer just for holidays — they’ve become a staple in my kitchen. I love making a big batch, because they stretch in so many directions: tucked under crispy fried catfish, spooned alongside scrambled eggs at breakfast, or mopped up with biscuits any night of the week.
1 medium sweet potato, peeled and sliced into thin coins
2 cups coconut milk
4–5 coins fresh ginger (about ¼-inch thick)
½ Tbsp kosher salt
Pinch of black pepper
½ Tbsp curry powder
1 whole cinnamon stick
Pinch allspice
1 tsp chili flakes
½ cup brown sugar
1½ quarts water
Instructions
Step 1: Wash and prepare the collards, removing stems and slicing the leaves into strips.
Step 2: Add collards, onion, sweet potato coins, ginger, cinnamon stick, curry powder, allspice, chili flakes, brown sugar, coconut milk, and water to a large pot. Bring to a boil, then reduce to medium-high heat.
Step 3: Simmer uncovered over a medium flame for about 2 hours, stirring occasionally. The sweet potato coins will begin to break down, thickening and sweetening the broth while the collards turn tender.
Step 4: Remove the ginger coins and cinnamon stick before serving.
Step 5: Taste and adjust seasoning as needed. I needed a little extra brown sugar for my palette.
👉 With the sweet potatoes breaking down, this dish ends up with a silky, slightly sweet coconut broth that’s perfect under crispy catfish. Recipe here
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Made with Bullet