Creamy Curried Collards

I am still on the Anti-Candida diet that my doctor prescribed for me.  This will make the final week (yay). Truth be told, this isn't too bad... I just miss simple things like coffee, tea, potatoes to name a few. Is it bad to have a countdown timer on my phone for when I can have coffee again?

I've scoured the internet for recipes that are compliant with the diet.  There are a few that are listed as candida diet, but I still had to make a couple of modifications according to my food list.

Inspiration struck when I came across a recipe for curried collards. I added a few things to make it my own, and removed an item or two (meat) so that I could eat it.  My last collard greens recipe turned out so good, I was anxious to try another.

What I was left with was a dish creamy, savory, spicy... just overwhelmingly delicious.  In fact, I enjoyed it so much I made a double batch of it for this week.

Creamy Curried Collards

1 bundle of collard greens, thick stem removed and chopped into bite size peices
olive oil for pan
1/4 onion, diced
3 garlic cloves, minced
1 TBS curry powder
1 tsp minced ginger
1 cup coconut milk (the full fat kind)
Boil collards in water for 30 minutes. Drain.

Saute the onion and garlic in olive oil until softened. Add curry powder and ginger and cook for 1 minute. Add collards and coconut milk and continue cooking until heated through.

I’m linking up with Confessions of a Mother RunnerA Whisk and Two Wands for #MeatlessMonday!

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