Coconut Creamed Greens
Servings: 8
Ingredients
- 1-2 pounds tender greens (baby kale, Swiss chard, beet and/or mustard greens, spinach, whatever you have - just avoid leathery greens like collards)
- 1/4 cup olive oil
- 6 garlic cloves
- 1 large onion
- 1 jalapeno
- 1 knob ginger
- salt
- 1 T mustard seeds
- 1/2 t turmeric
- 2 cups coconut milk
- 1 t sugar
- 2 T fish sauce
- 1/2 cup cilantro
Instructions
- Prepare the greens, the veg, and the cilantro - Remove the ribs and stems from the greens and toss them in the compost. Baby greens can be used as is. Cut the leaves into 1-inch thick strips. Set aside. Crush the garlic, finely chop the onion, thinly slice the jalapeno, smash the ginger, and chop the cilantro.
- Sautee the aromatics - Heat oil over medium high heat. Add garlic and cook, stirring often, until golden brown. Add onion, jalapeno, and ginger; season with salt. Cook, stirring often until onion is softened. Add mustard seeds and turmeric, and cook, stirring to evenly distribute, until fragrant.
- Cook the greens - Add coconut milk and sugar to the pan and bring to a simmer. Add greens a handful at a time, letting them wilt before each addition. Cook, tossing occasionally, until greens are tender and the mixture looks creamy. Take your time with this step - depending on they variety of greens you're using (collards, for example), it may take some time for them to soften and become tender. If it's taking some time, you could add a wee bit of water to keep the sauce alive, and cover the pan to further steam the greens. When the greens are ready, stir in the fish sauce off the heat. Fish out the knob of ginger and discard it.
- Garnish and serve - Top the greens with the cilantro and serve.
Notes
Don't omit the cilantro and the fish sauce, whatever you do!