Coconut Creamed Greens
 
 
Makes 4 servings
Ingredients
  • ¼ cup unsweetened coconut flakes
  • 2 tablespoons coconut oil
  • 3 garlic cloves, smashed
  • ½ large onion, diced
  • 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
  1. 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.
  2. 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.
  3. Add mustard seeds, coriander and turmeric and cook, stirring constantly, for 1 minute. Then add coconut milk and bring to a simmer.
  4. 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/