Coconut Creamed Greens

Ingredients for Coconut Creamed Greens

• 90g unsweetened coconut flakes

• 1.4kg mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens

• about 4 bunches)

• 60ml virgin coconut oil

• 6 garlic cloves, lightly crushed

• 1 stor lök, finhackad

• 1 red Thai or Fresno chilli, thinly sliced

• 1 (2-inch) piece ginger, peeled, thinly sliced

• Koshersalt

• 2 tablespoons mustard seeds

• 2 teaspoons ground coriander

• 1/2 teaspoons ground turmeric

• 475ml unsweetened coconut milk

• 1/2 cup coarsely chopped coriander

Preheat oven to 177°C. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.

Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.

Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chilli, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.

Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.

Transfer greens to a platter or large shallow bowl and top with coconut flakes and coriander.

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