Coconut Collard Greens
Chef Paolo Campbell of The Chicken Supply | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
10 pounds chopped collard greens
Kosher salt
Ground black pepper
1 cup garlic
½ cup sliced ginger
2 jalapeños
1½ cups canola oil
2 quarts sliced onions
1 cup bagoong
Three 13½-ounce cans coconut milk
½ cup soy sauce
Pickled onions
Toasted peanuts
METHOD
Heat oven to 350°F. In a sauté pan over medium-high heat, add collards. Season with salt and pepper. Sauté until collards are wilted. Transfer to a hotel pan. Set aside. In a food processor, add garlic, ginger, and jalapeños. Pulse until mixture is finely minced. Set aside. In a stock pot over medium flame, heat oil. Add onions and sauté until onions are soft and translucent. Add garlic-ginger mixture. Cook 5 minutes. Add bagoong and remove pot from heat. Stir until mixture is well incorporated. Add coconut milk and return pot to medium heat. Cook until milk begins to bubble. Remove from heat and add soy sauce. Pour mixture over the reserved collard greens, ensuring greens are fully submerged. Top pan with parchment paper and aluminum foil. Braise 4 hours. Remove from oven. Remove aluminum foil and parchment paper. Stir, then return to oven, uncovered. Braise additional 10 minutes, or until coconut milk thickens. Transfer mixture to a small serving bowl. Garnish with pickled onions, toasted peanuts, and additional bagoong.
