INGREDIENTS
2 large bundles collards
500 g chopped tomatoes
1 can coconut milk
Honey
Apple Cider Vinegar
Scotch bonnet hot sauce
Vegetable oil
DIRECTIONS
- Preheat grill to 500°F (260°C)
- Oil whole collard leaves and place directly on the grill to lightly char one side
- Chop collards and add to a roasting pan with tomatoes. Turn down BBQ to 350°F (177°C) and cook until the liquid from tomatoes has evaporated
- Add coconut milk and add honey, vinegar, and scotch bonnet sauce to your taste
- Cook down coconut milk until sauce begins to thicken and serve