GARDEN GREENS COCONUT OIL RECIPES

Name: Coconut Creamed Greens
Yield: 8 servings
Ingredients: 1 cup unsweetened coconut flakes; 3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches); ¼ cup virgin coconut oil; 6 garlic cloves, lightly crushed; 1 large onion, finely chopped; 1 red Thai or Fresno chile, thinly sliced; 1 2" piece ginger, peeled, thinly sliced; Kosher salt; 2 Tbsp. mustard seeds; 2 tsp. ground coriander; ½ tsp. ground turmeric; 2 cups unsweetened coconut milk; ½ cup coarsely chopped cilantro

COCONUT CREAMED GREENS RECIPE | BON APPÉTIT

Coconut Creamed Greens Recipe | Bon Appétit image

Whereas some creamed greens can get boring after two bites, these are impossible to stop eating. 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.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 cup unsweetened coconut flakes
3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)
¼ cup virgin coconut oil
6 garlic cloves, lightly crushed
1 large onion, finely chopped
1 red Thai or Fresno chile, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 Tbsp. mustard seeds
2 tsp. ground coriander
½ tsp. ground turmeric
2 cups unsweetened coconut milk
½ cup coarsely chopped cilantro

Steps:

Preheat oven to 350°. 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.
Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
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.
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.
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

COCONUT-BRAISED COLLARD GREENS RECIPE - NYT COOKING

Coconut-Braised Collard Greens Recipe - NYT Cooking image

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large bunch collard greens (1 1/2 to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 1/2 cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
Season to taste with salt and pepper and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 26 grams, FiberContent 9 grams, ProteinContent 9 grams, SaturatedFatContent 21 grams, SodiumContent 752 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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