Segments: 1:blog, 2:coconut-creamed-greens, 3:, 4:, 5:
Coconut-Creamed Greens | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Coconut-Creamed Greens
by Suzannah Schneider, Sustainability Connector

Image via Food52

This is my new favorite dish for so many reasons. It's easy to make, it melts in your mouth, and it's a great way to use up any wilty greens you may have in your fridge. Serve it over rice with some protein and you have a perfect meal. You could even increase the amount of coconut milk you use to turn this dish into a rich soup for a cold night.

1 tablespoon olive oil
1 small onion, peeled, halved, and thinly sliced
3 cloves of garlic, peeled and thinly sliced
1-inch piece of fresh ginger, peeled and minced
8 cups of greens (spinach, turnip greens, kale, lettuce, collard greens, etc.)
1 cup of full-fat coconut milk
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
1 teaspoon smoked paprika
Salt, to taste

1. In a large skillet, heat the olive oil over medium heat. Add the onion and saute until tender, 5 - 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
2. Add the greens a few handfuls at a time, stirring until it wilts before adding more. Continue until all greens are added.
3. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about 4 - 5 minutes. Season with the spices, and stir to combine.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: