1" piece fresh ginger, peeled and cut into thin matchsticks
1 serrano pepper, thinly sliced crosswise (remove seeds for a milder dish)
kosher salt, to taste
1 tablespoon mustard seeds
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 cup full-fat coconut milk
1½ pounds mustard greens, ribs removed and leaves cut crosswise into 1"-thick pieces
¼ cup chopped fresh cilantro
Instructions
Preheat oven to 350 degrees. Place coconut flakes on a baking sheet lined with parchment paper. Bake for 3 minutes or until golden brown. Set aside.
In a large pot, heat coconut oil over medium heat. Add garlic and cook, stirring often, until fragrant and lightly browned, about 3 minutes. Add onion, ginger and serrano pepper and season with salt. Cook, stirring occasionally, until onions have softened, about 5 minutes.
Add mustard seeds, coriander and turmeric and cook, stirring constantly, for 1 minute. Then add coconut milk and bring to a simmer.
Add mustard greens and cook, stirring occasionally, until very tender, about 15 minutes. Season with additional salt to taste. Top with toasted coconut flakes and cilantro.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/coconut-creamed-greens/