Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Like thisBon Appétitrecipe? There are plenty more where this came from.Subscribe to the magazine here!
Ingredients
8 servings
Step 1
Preheat oven to 350°F. 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.
Step 2
Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
Step 3
Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, 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.
Step 4
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.
Step 5
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
Leave a Review
Reviews (5)
Back to TopOne thing I forgot to mention in my earlier post. I used the stems. Cut into small pieces which I add to the onions and fry up together. Adds flavour and crunch.
julias_child2
Kingston, Ontario
6/20/2021
Delish! I modified it based on the ingredients I had. Greens from my garden included, Swiss Chard, Bok Choy & spinach. I cheated and purchased toasted coconut and added it to the cooked greens at the end of cooking and mixed it in and let it stand in the juices for a bit before serving. I also used chili powder instead of a fresh chili.
julias_child2
Kingston, Ontario
6/20/2021
This is a great, easy side that's different. Might toss in some cubed paneer next time.
trent880
Denver, CO
11/18/2020
I made this dish a couple of times and it is a winner! I did not bother to roast the coconut flakes on the oven, but roasted them in a cast iron on the stove and they were perfect. I did not have any mustard seeds, so I just used a 1/2 teaspoon of mustard powder and I added some coriander seeds. The seeds added a nice savory touch.
prescottt3035
Portland Oregon
4/4/2020
See Related Recipes and Cooking Tips
-
79 Ways to Eat Your Greens
These great recipes make it easy to get your daily dose. -
91 Easy Thanksgiving Recipes for a Less-Stressful Feast
No matter your skill level or available time, these simple recipes will help you pull off the meal of the year. -
91 Vegetable Sides for Your Thanksgiving Menu
Here’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day. -
What to Cook for Canadian Thanksgiving
The best recipes for Thanksgiving turkey, stuffing, green beans, and more. -
29 Swiss Chard Recipes for Never-Boring Greens
These pastas, soups, dips, and sides make the most of those leaves and stems. -
51 Easy Fall Recipes to Make Weeknight Dinners Exciting Again
Want to get out of your cooking rut, but not looking for a project? You need these easy recipes. -
11 Ways to Make Kale Stems Delicious, Too
Stop tossing hearty green stems into the waste bin and start tossing them into your dinner. -
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.
