Creamy coconut greens

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

Empty a can of coconut milk into a small saucepot and whisk until smooth. Bring to a boil and then simmer uncovered for 30 minutes to thicken, and 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 and 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 and then drain well and set aside.

Heat some olive or coconut oil in a large saute 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 is not required.

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