Photo by Mackenzie Smith.

Photo and Recipe by Mackenzie Smith.

Last year Von Diaz wrote a cookbook called “Coconut and Collards: Recipes and Stories from Puerto Rico to the Deep South”. Her book, Coconut and Collards, is still on my wishlist, but the mere mention of those two ingredients in the same sentence inspired this meal, which has become a huge hit in our house over the past year. If your grains are cooked ahead of time, this all comes together in about 20 minutes.

1 tablespoon coconut oil (butter or olive oil are great here, too) 2 scallions, sliced and separated by white and green 1 bunch collard greens or kale, sliced into 1/4-inch ribbons 1/2 teaspoon salt

1 ½ cup coconut milk 1 clove garlic 1 can kidney beans, drained 2 tablespoons miso salt lemon peel, sliced lemon juice toasted pecans

Heat olive oil in a skillet and add the white part of the sliced scallions. Cook until translucent, then add collard greens. Cover the pan for about a minute to gently steam the collards before adding 1 cup of coconut milk, garlic and salt. Simmer on medium-high heat until greens are tender. While cooking, whisk remaining coconut milk and 2 tablespoons of miso together until well combined. Stir in beans, then add miso coconut mixture. Simmer until beans are heated. Salt to taste.

Serve over cooked grained (quinoa is pictured here) and finish with a squeeze of lemon juice, sliced lemon peel, the green part of the sliced scallions and toasted nuts.