Creamy Collards with Garlic and Spices

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


I cook a lot of dark leafy greens. Not only do they allow us to pack in the nutrients but they are excellent for improving methylation pathways, something that commonly needs addressing with autoimmune conditions. Stress control, inflammation management, energy production, elimination of toxins and so much more can be helped by eating frequent portions of these healing greens.

Because we eat so many, I like to search out ways to switch them up a bit with different flavors and textures. I’m willing to bet most people reach for kale so I’m using collards in this tasty version — which I actually love cold, warm or hot. The sauce is so versatile you could do that on its own and spoon over a griddled chicken breast, a lamb chop or piece of firm, white fish. Also think about interchanging the collards with Swiss chard, spinach (you’ll need a lot more than the recipe calls for) and yes, kale. Whilst I haven’t actually tried this myself, my tastebuds and I think it would be a really good idea!

Creamy Collards with Garlic and Spices
Prep time
Cook time
Total time
Serves: 2 as a side dish
  1. Melt the coconut oil in a medium, deep pan and add the sliced onion. Cook on a low heat for 6 minutes, then add the garlic and cook for another 3-4 minutes until lightly colored.
  2. Sprinkle the spices into the oil, throw in the cinnamon stick halves and stir for 1 minute.
  3. Now add the pumpkin purée and coconut cream, together with ½ cup filtered water and mix well. Turn the heat up to medium and allow the mixture to simmer briskly for 3 minutes until it is starting to thicken.
  4. Now add the collards and cook for a further 5 minutes or until wilted and tender. Taste the sauce and add salt to your liking.
  5. Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.
Put a can of coconut milk in the fridge at least the night before. Turn the can of refrigerated coconut milk upside down, open with a can opener and pour the watery liquid off into a separate jug. You can use this for smoothies or soups. The cream is what is left behind.



About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.


Leave a Comment

Rate this recipe: