COOK IT.
01
Preheat grill to 500°F (260°C)
02
Oil whole collard leaves and place directly on the grill to lightly char one side
03
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
04
Add coconut milk and add honey, vinegar, and scotch bonnet sauce to your taste
05
Cook down coconut milk until sauce begins to thicken and serve