Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
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.
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- 8 servings
- 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-inch) 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
- 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.
- 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.
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