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.