Cooked in coconut milk.
Coconut Greens
Chef Gregor Rohlsson
2-4
15 minutes
30 minutes
Indian
Sides
Indian-style coconut greens combine leafy vegetables like collard greens, kale, spinach, or Swiss chard with a rich coconut base.
Ingredients
- 4 bunches greens of your choice (like kale, chard, collards, or spinach)
- 4 cloves garlic, chopped
- 2” piece of ginger, chopped
- 1 jalapeño, sliced into rings
- 1 lime, juiced
- 2 tbsp curry powder
- 2 oz neutral
- 2 cans coconut milk
Directions
- Clean the greens well and rip into smaller pieces. Bring water to a boil and cook the greens for 3 minutes, drain, and reserve.
- Separately, sauté the onion, garlic and ginger in the oil. Pour in the coconut milk and mix.
- Add the shredded greens and cook for 5 minutes.
- Add lime juice and cilantro. Stir and serve.