Coconut Creamed Greens
A luxurious blend of hardy greens cooked in coconut milk with aromatic spices, ginger, and garlic, topped with toasted coconut flakes and fresh cilantro. This Indian-inspired dish combines the richness of coconut with the nutrition of leafy greens.
Ingredients
- •1 cup unsweetened coconut flakes
- •3 lb mixed hardy greens
- •¼ cup virgin coconut oil
- •6 cloves garlic
- •1 large onion
- •1 whole red Thai chile
- •1 piece ginger
- •to taste Kosher salt
- •2 Tbsp mustard seeds
- •2 tsp ground coriander
- •½ tsp ground turmeric
- •2 cups unsweetened coconut milk
- •½ cup coarsely chopped cilantro
Cooking Instructions
- 1.
Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5-7 minutes. Let cool.
7 min
- 2.
Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
10 min
- 3.
Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
9 min
- 4.
Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15-18 minutes. Taste and season with more salt if needed.
18 min
- 5.
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
2 min
