Ingredients

• 1 ¹⁄₂ tsp. ground turmeric
• 7 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 red or green Thai chiles, minced
• 1 (3") piece ginger, peeled and thinly sliced
• 2 large fresh stalks lemongrass
• 3 tbsp. peanut oil
• 2 tsp. sugar
• 1 tsp. kosher salt, plus more to taste
• 1 (14-oz.) can unsweetened coconut milk
• 2 lb. collard greens, stemmed and cut crosswise into 1/2"-wide strips
• Freshly ground black pepper, to taste

Instructions

1. Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot.
2. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.