Amazing Coconut Curried Greens

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 large bundle Collard greens
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1 large bundle Kale, green or purple
  • 2 Shallot

• Canned Goods

  • 1 1/8 cup Coconut milk, light

• Baking & Spices

  • 2 tsp Coconut sugar
  • 2 tsp Curry powder
  • 1/2 to taste tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 Coconut flakes, toasted

Found on minimalistbaker.com

Description

Ingredients

• 2 Tbsp (30 g) coconut oil
• 2 shallot, sliced
• 3 cloves garlic, minced (~1 1/2 Tbsp or 9 g)
• 1 tsp minced ginger
• 1 large bundle collard greens, large stems removed, chopped
• 2 tsp, divided curry powder, divided (plus more to taste)
• 2 tsp coconut sugar, plus more to taste
• Sea salt to taste (~1/2 tsp)
• 1 large bundle kale (green or purple), large stems removed, chopped
• 1/2 cup, divided (120 ml) light coconut milk (or sub vegetable broth or water)
• FOR SERVING optional
• Toasted coconut flakes

Directions

• Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
• Add collard greens, 1 tsp curry powder, coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
• Add kale, another pinch of sea salt, remaining 1 tsp curry powder, and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
• Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
• Serve immediately as is or with toasted coconut flakes. This would pair incredibly well with my 30-minute Coconut Curry, Coconut Red Curry with Chickpeas, Thai Yellow Coconut Curry with Mango, Coconut Curry Ramen, Spicy Red Lentil Curry, 1-Pot Kale Sweet Potato Curry, Green Chickpea Curry with Couscous, and Easy Chana Masala.
• Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

Nutrition