INGREDIENTS

2 large bundles collards
500 g chopped tomatoes
1 can coconut milk
Honey
Apple Cider Vinegar
Scotch bonnet hot sauce
Vegetable oil

DIRECTIONS

1. Preheat grill to 500°F (260°C)
2. Oil whole collard leaves and place directly on the grill to lightly char one side
3. 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
4. Add coconut milk and add honey, vinegar, and scotch bonnet sauce to your taste
5. Cook down coconut milk until sauce begins to thicken and serve