Coconut Creamed Greens

Coconut Creamed Greens 

Adapted from Bon Appetit

• 1/4 cup coconut oil

• 2 tbs. mustard seeds

• 1 large onion, finely chopped

• 1 tsp. salt

• 4 garlic cloves, thinly sliced

• 1 fresh or dried chile, thinly sliced

• 1 1/2-inch piece ginger, minced

• 1 tsp. ground cumin

• 1 tsp. ground turmeric

• 2 (15 oz) cans unsweetened coconut milk

• 2 bunches mixed hardy greens (kale, swiss chard, or collards), cut into thin ribbons

• 1/2 cup coarsely chopped cilantro

1 lime, cut into wedges

In a large skillet over medium heat, melt the coconut oil. Add the mustard seeds and cook for 30 seconds, until the seeds begin to pop. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. 

Add the garlic, chile, ginger, cumin, and turmeric and cook until fragrant and beginning to brown, about 3 minutes. 

Stir in the coconut milk and bring to a simmer. Add in the greens, in batches as needed, and cook until the greens are tender and the mixture looks creamy, 15–18 minutes. 

Taste and season with more salt if needed. Serve over rice, topped with cilantro and lime wedges for squeezing.

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