The autumnal equinox will soon be upon us; September 22 is the first day of fall! Around that time, our gardens will be featuring THE GREENS: Ruby Streaks Mustard Greens, Collard Greens, Dino Kale and Red Russian Kale.
Comfort food season is about to begin and what better way to celebrate than to make a nice leafy green stew with a silky coconut cream. The perfect side to a juicy oven-roasted pork tenderloin. You’re welcome 😉
Prep time: 10 mins | Cook time: 45 mins
Total time: 35 mins
Side Dish | 8 servings
INGREDIENTS
4 bunches mixed greens (mustard greens, collard greens, kale)
2 cups unsweetened coconut milk
6 garlic cloves, lightly crushed
1 (2-inch) piece ginger, peeled and sliced into coins
1 large onion, finely chopped
Kosher salt or Thai fish sauce to taste
1 cup coconut cream
2 red chiles, thinly sliced (remove seeds less heat is preferred)
½ cup medium size fresh shrimp (peeled and deveined)
½ cup coarsely chopped cilantro
2 tablespoons coconut oil, heated
DIRECTIONS
1. Remove tough ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
2. Combine the coconut milk, garlic, ginger and onion in a pot and let it boil. Mix the ingredients and let it simmer for 15 minutes. Stir the pot once in a while to make sure nothing sticks to the bottom.
3. Turn the heat up to medium and 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, about 15 minutes. Taste and season with salt or fish sauce.
4. Add the coconut cream and red chiles. Cook for another 5 minutes.
5. Add shrimp and cook until it turns slightly pink, about 30 seconds.
6. Transfer greens to a large shallow bowl and top with cilantro and drizzle with hot coconut oil.