This Curry Coconut Braised Collard Greens with Potatoes and Chickpeas recipe is incredibly wholesome and delicious. Collard greens are braised in coconut milk and curry until silky and tender. Perfectly paired with potatoes and chickpeas for extra heartiness. Also made in one pot and weeknight friendly. Packed full with nutrients and so much flavor!

This post is sponsored by Palmetto Gardens/WP Rawl, who I’m so very thrilled to partner with during this holiday season. I am such a fan of dark leafy greens and, as always, all thoughts and opinions are my own.

braised collard greens, chickpeas, and potatoes with white rice in bowl

Thanksgiving is nearly here and I’ve been busy whipping up all the goods to prepare; both classic staples and new!

Now, when it comes to greens, good ole southern collard greens are one thing but have you ever had braised collard greens before? Hold up, let’s rewind that back just a little bit. Correction, have you ever had curry coconut braised collard greens in coconut milk, curry powder, and more? The flavor profile is so so so good + intense and down right amazing y’all! The greens break down and get tender and absorb all the goodness they’ve been simmering away in.

This Curry Coconut Braised Collard Greens Recipe Is:

  • EASY: You need only 11 ingredients just to throw it all together!
  • DELICIOUSLY SIMPLE: It’s all made in one pot and this recipe will take you 30 minutes or less!
  • PACKED WITH FLAVOR: spices like curry + cumin offer such a warm and robust taste thanks to their unique flavor notes. Coconut milk also adds delicious creaminess and eliminates the bitter taste found in collard greens.
  • HEARTY: Although this dish is plant-based, depth and bite come from the potatoes and chickpeas. Super filling!
close up of braised curry collard greens, chickpeas, and potatoes with white rice in bowl

A Little About Palmetto Gardens:

As previously mentioned, I’m so excited to do a collaboration with a great brand on this post. Palmetto Gardens is a South Carolina based brand that originated as a family farm dedicated to sustainable agriculture that grows and packages greens such as collard, mustard, kale, and turnip.

Their farm fresh greens come triple-washed and ready to go which is so convenient when wanting to make a recipe in a pinch! Also, their greens are regionally grown (Southeast and East Coast) with farms in South Carolina, Florida, and Pennsylvania. I love that these greens are so versatile and easy to use.

If I’m being completely honest with you, incorporating dark leafy greens into my diet is super important. They’re packed with vitamins, minerals, and fiber. And collard greens alone have so many benefits. As a home cook who frequently makes all sorts of comfort/indulgent goods, it’s of utmost importance to get my greens in as much as possible. Whether it’s adding some kale to my smoothies in the morning or developing new ways to use collard greens, I’m doing it. Additionally, the Palmetto Gardens brand is sold exclusively in one of my absolute favorite grocery stores ever…Publix!

They recently sent me on a sponsored shopping trip to treat myself with all the Publix goodies, too! You can find Publix supermarkets operating throughout the Southeastern United States with stores in: Alabama, Georgia, Florida, North Carolina, South Carolina, and Virginia. I had such good time picking up all of my Publix favorites (hello, BOGO’s!) and also got to see the new Palmetto Gardens packaging that’s in stores now!

collard greens, potatoes, and chickpeas with rice in bowls and palmetto gardens bag of collard greens on the side

As a result, while on my shopping trip, I picked up the ingredients to make this curry coconut braised collard greens recipe. I love how this dish is so simple yet elevated. As an individual with a Caribbean background, spices like curry are like home and offer that familiar taste that I’m happy to bring to this recipe. Additionally, I firmly believe that this is a dish that everyone will enjoy despite dietary preferences alike. Now let’s discuss how to make it shall we!

So, How Do I Make This Braised Collard Greens Recipe?:

In a large dutch oven or pot, heat olive oil over medium low heat. Then sauté the garlic and onion together until the onion becomes translucent in color. Then add in spices: curry powder, cumin, and black pepper. Let those spices toast up with the onion and garlic for a few minutes, while stirring. Next, add in chopped potatoes and let cook for another few minutes. Add in chickpeas, coconut milk, and salt. Give everything a stir to combine and let mixture continue cooking until potatoes are soft and cooked through. Lastly, add in collard greens and let simmer for greens to wilt down.

What Can I Serve With This Dish?:

You can enjoy these braised collard greens just as they are or as I like to recommend; serve this dish with some white rice for an ultimate meal! Other great options to serve alongside include quinoa, farro, riced cauliflower, barley, couscous, chopped cabbage, and orzo to name a few…or a ton, ha! There are so many ways to make this a great lunch or dinner!

I hope you all enjoy this wholesome and plant-based goodness!

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

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close up of braised curry collard greens, chickpeas, and potatoes with white rice in bowl

Curry Coconut Braised Collard Greens with Potatoes and Chickpeas

★★★★★ 5 from 6 reviews
  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 6-8 1x
  • Category: Entrée
  • Method: Braising
  • Cuisine: American
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Description

This Curry Coconut Braised Collard Greens with Potatoes and Chickpeas recipe is incredibly wholesome and delicious. Collard greens are braised in coconut milk and curry until silky and tender. Perfectly paired with potatoes and chickpeas for extra heartiness. Also made in one pot and weeknight friendly. Packed full with nutrients and so much flavor!

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 2 large russet potatoes, skin peeled and cut into 2-inch cubes
  • 1 (15.5 ounce) canned garbanzo beans, rinsed
  • 4 garlic cloves, finely minced
  • 1 small white onion, chopped
  • 1/2 pound Palmetto Gardens Collard Greens, roughly chopped
  • 2 (14 ounce) cans full-fat coconut milk
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • fresh cracked black pepper
  • *Optional for serving: 2 cups cooked white rice

Instructions

  1. In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant, about 2-3 minutes. 
  2. Add in curry, cumin, and black pepper seasonings and  stir to combine. Toss in potatoes and let cook for 3 minutes.
  3. Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
  4. Lastly, add in collard greens, stir and let simmer until all greens wilt down, about 5-10 minutes.
  5. Let cool for a few minutes and serve alongside white rice or your choice of side, if desired. Enjoy!

Keywords: vegan, vegetarian, curry, collard greens