Creamy Coconut Greens

I love this recipe I adapted from Food & Wine for all the usual reasons, its easy, super flavorful, versatile, and takes only a few ingredients.

Empty a can of coconut milk into a small sauce pot and whisk until smooth. Bring to a boil then simmer uncovered for thirty minutes to thicken, then remove from the heat.

I used a bunch of collard greens this time around, but kale or Swiss chard would have worked just as well. Cut the leaves from the stems then chop the stems into quarter inch slices and the leaves into larger pieces. Bring a pot of salted water to a boil and drop in the stem slices. After three minutes add the leaves, wait another minute, then drain well and set aside.

Heat some olive or coconut oil in a large sauté pan and cook two finely chopped shallots or a medium onion until translucent. Stir in the greens and creamy coconut milk along with a generous grind of black pepper. Minced ginger and, or, fresh lime juice would add some tanginess, but definitely not required.

Simmer for five minutes then salt to taste. Serve with pork, chicken, salmon, tofu, eggplant, garbanzo beans, and a whole lot more.