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Jamaican Style Collard Greens

A twist on southern style collard greens with lots of fresh tomatoes, scotch bonnet peppers and coconut milk.
Difficulty:
2/5
Prep time:
20 min
Cook time:
20 min
Serves:
4-8

INGREDIENTS

  • 2 large bundles collards
  • 500 g chopped tomatoes
  • 1 can coconut milk
  • Honey
  • Apple Cider Vinegar
  • Scotch bonnet hot sauce
  • Vegetable oil

DIRECTIONS

  1. Preheat grill to 500°F (260°C)
  2. Oil whole collard leaves and place directly on the grill to lightly char one side
  3. Chop collards and add to a roasting pan with tomatoes. Turn down BBQ to 350°F (177°C) and cook until the liquid from tomatoes has evaporated
  4. Add coconut milk and add honey, vinegar, and scotch bonnet sauce to your taste
  5. Cook down coconut milk until sauce begins to thicken and serve
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