COCONUT CREAMED GREENS
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Fall Collard Greens Mustard Greens Kale Garlic Chile Pepper Coconut Ginger Coriander Cilantro Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Tree Nut Free Winter
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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.
- Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
- 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.
- 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.
- Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
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Ibrahim Qureshi
[email protected]I don't like coconut. I don't think I'll like this recipe.
Naava Salimah
[email protected]This recipe seems a bit complicated. I'm not sure if I have all the ingredients.
Mariana Ramas
[email protected]I'm not sure about the combination of coconut and greens, but I'm willing to try it.
M. Qusam
[email protected]I'm going to make this recipe for dinner tonight.
Maryam Sarjon
[email protected]This recipe looks delicious.
Raaz Shah
[email protected]I can't wait to try this recipe.
Chidi Precious
[email protected]This recipe is a keeper!
GoD is LovE masih information
[email protected]I would definitely make this dish again.
Matome Masipa
[email protected]This dish is a great way to get your daily dose of vegetables.
Kulsuma Akter
[email protected]I love the combination of flavors in this dish. The coconut milk adds a sweetness that balances out the bitterness of the greens.
Randy Werner
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The greens are braised until they're tender and the coconut cream sauce is rich and flavorful.
sanu gaming
[email protected]I'm not a big fan of greens, but this recipe changed my mind. The coconut cream sauce was so creamy and flavorful that it made the greens irresistible.
FIGHT RIGHT TUFFBWOY
[email protected]This dish is a great way to use up leftover greens. I had some collard greens that were about to go bad, so I decided to try this recipe. I'm so glad I did! The greens were delicious and the coconut cream sauce was the perfect finishing touch.
jad khouri
[email protected]I was hesitant to try this recipe because I'm not a big fan of coconut, but I'm so glad I did! The coconut cream sauce was surprisingly delicious and the greens were perfectly cooked.
Trust Muranganwa
[email protected]This recipe is easy to follow and the result is a delicious and healthy dish. The coconut milk adds a creamy richness that makes the greens irresistible.
Penny Magakwe
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor of the coconut cream. I'll definitely be making this again.
Ahmed Suhalih
[email protected]This recipe is a great way to get your daily dose of greens. The coconut milk makes them creamy and delicious. I will definitely be making this again.
Kimberly Holloway
[email protected]I've made this dish several times and it's always a crowd-pleaser. The greens are cooked perfectly and the coconut cream sauce is divine. I highly recommend it!
Rose Onyinyechi
[email protected]This coconut creamed greens recipe was a hit! The coconut milk added a creamy richness that perfectly complemented the slightly bitter greens. I also loved the hint of spice from the jalapeño. Definitely a keeper!