Coconut Curry Greens
I am constantly trying to find creative and tasty ways to eat my greens, I have exhausted greens in green smoothies, green juices, and soups, and here finally is a simple, and tasty way to eat your greens.
This recipe has 11 ingredients and cooks up in less than 20 minutes. I like to use a variety of greens from my garden and farmer’s market and whatever you do, save your turnip, radish, and beet tops to throw into the mix. Serve, smothered over, quinoa, basmati rice, or sweet potatoes or as a fabulous side dish. It’s delish.
Gather
3 tablespoons olive or coconut oil
1 yellow onion, sliced into half moons
3 garlic cloves, minced
1 inch pieces fresh ginger, peeled and minced
1/2 teaspoon brown mustard seeds
3 teaspoons Indian curry powder (but you can use Japanese, Thai, or your curry of choice)
4 generous cups / 700 grams mixed greens (Swiss chard, spinach, dandelion, kale, beet, radish or turnip tops), washed and roughly chopped
1 can / 400 ml coconut milk
1 cup / 237 ml vegetable or bone broth
2 teaspoons Ume plum vinegar
Squeeze of half a lemon
Salt to taste
1/4 cup / 4 grams chopped fresh cilantro
Make
Over a medium flame or heat, add the oil to a large sauté pan. Add in the onions and stir until translucent, about 5 minutes. Stir in the garlic, ginger, and mustard seeds until well incorporated. Add the curry powder and stir until well combined. Add in your greens and allow them to wilt, for about 5 minutes, stirring frequently. Add the coconut and stir till combined. Stir in the Ume plum vinegar, lemon juice, and salt to taste. Then stir in your cilantro and serve.
Recipe developed by Anna Getty-Oster of Amalgam Kitchen
