Peterson takes a South Asian turn, adding coconut milk, garam masala, garlic, chile peppers, and ginger to make his Curried Collard Greens. The collards cook until meltingly tender, and the coconut milk reduces to a thick, luscious sauce. While the curry flavor was a bit muted, the addition of the coconut was transformative--enough to make me to (maybe) reconsider the necessity of bacon in my greens.Read More