Collard & Beet Greens in Coconut Milk

Collard-in-cocomilkThe various greens, which had an early start this year have also started coming in along with the beets, so I finally got a chance to try this recipe, akin to the Bicol Express which is taro leaves simmered in coconut milk and spiced with peppers. Since I don’t have taro leaves available here, I remembered TingAling’s suggestion sometime ago that the recipe would work well with collard greens too. I haven’t had a chance to try it out until now. In addition to collard greens, I also tossed in the greens from the early harvest of beets; that’s the reddish greens you see in the photo.

1/2 pound of pork, diced thin
4 cloves of garlic, chopped
1 medium onion, sliced
1 14 oz. can of coconut milk
Collard Greens & Beet Greens
Salt & Pepper to taste
Chili Peppers (Serrano or cayenne) to taste

Heat about a tablespoon of oil and saute’ the pork until it becomes opaque and edges turn slighly brown. Add the garlic and fry for about one minute until it becomes fragrant, then add the onions and sautee another minute. Add the coconut milk and let it come to a simmer. Season with salt and pepper to your taste. Add the chopped greens and chili peppers. Stir briefly and cover. Let it simmer until the greens are tender and most of the liquid has evaporated. Adjust seasonings and serve.

Filipino Cookbooks

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3 comments on “Collard & Beet Greens in Coconut Milk
  1. Nabua Moderator says:

    Hi. I came across this website while looking for articles about Nabua. You might want to drop by Thanks. – Dada Docot, Coordinator, Kultura Volunteers

  2. JMom says:

    Lumpia, this was a happy discovery for me too as I love laing to the point of even buying the canned stuff. This is so much better, especially if you let it cook down and spice it up. It tastes just like the real thing 🙂

  3. the Lumpia says:

    This sounds wonderful! My Tatay is from Nabua, Camarines Sur and would love this recipe. We eat collard greens often (he was a cook in the Navy) and never thought of cooking it the Bicolano way. Thank you for sharing.

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