Ingredients
1 tbsp coconut/olive oil
1 large red onion, finely sliced
2 spring onions, chopped (keep the whites and greens separate)
4 large garlic cloves, minced
1/2 tsp red chilli flakes
Salt and black pepper to taste
200 grams button mushrooms, thinly sliced
1 large potato, thinly sliced
2 1/2 cups vegetable stock, heated
2 cups collard greens, roughly chopped
3/4 cup thick coconut milk
1 tbsp fresh lime juice
Directions
In a large stock pot/Dutch oven heat the oil over a medium flame. Add the sliced onions, spring onions (white part), garlic, chilli flakes, salt and pepper. Sauté until the onions turn transparent.
Add the sliced potatoes and sauté for 5 more minutes.
Add the mushrooms and continue to cook, stirring frequently until they turn glossy and start to shrink.
Add in the hot stock, cover and cook for 10 minutes or until the potatoes are soft. Use a wooden spoon to mash them a bit. This will help give some body to the broth.
Add in the chopped collard greens along with the spring onion greens. Once the greens start to wilt, lower the heat and stir in the coconut milk.
Taste and adjust the seasoning as needed. Simmer for 5 more minutes.
Stir in the lime juice and serve hot.
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