Creamy Collards with Garlic and Spices
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Cook time: 
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Serves: 2 as a side dish
  • 2 tbsp coconut oil
  • 1 medium red onion, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • ½ tsp ground turmeric
  • ¼ tsp ground ginger
  • 1 large cinnamon stick, broken in half
  • ½ cup pumpkin purée
  • ¼ cup coconut cream *see notes
  • ½ large bunch collard greens, rolled and thinly shredded
  • Pinch Himalayan pink salt
  • Lemon or lime wedges (I used Meyer lemons)
  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.
Recipe by Autoimmune Wellness at