Coconut Creamed Greens

I love being creative and coming up with ideas for new recipes. This recipe came to me after eating an Asian dish that contained coconut milk. Greens can some times have a bitterness and I thought the coconut milk would tame it. Don’t think sweet when you see coconut in the name. This is a creamy, savory dish. Delish!

 

Ingredients

• 2 teaspoons coconut oil or olive oil
• 12 cups packed chopped turnip greens or kale
• 2 (14 oz.) cans coconut milk
• 6 cloves roasted garlic (recipe below)
• fine sea salt to taste
• 1/2 cup unsweetened shaved coconut, roughly chopped

Method

1. Heat a large sauté pan over medium heat with the oil. Add the greens and sauté for 8 to 10 minutes or until slightly wilted, tossing occasionally.
2. Add the coconut milk and garlic. Stir until combined. Cover and cook for 10 minutes over medium heat, stirring occasionally. Season with the salt to taste
3. After 10 minutes, reduce the heat to medium-low and cook for an additional 30 minutes, stirring occasionally.
4. Transfer the creamed greens to a food processor and process for 30 seconds or until the greens are broken down into small pieces. Pour into an 8-inch shallow casserole dish.
5. Sprinkle the chopped coconut in an even layer over the creamed greens. In the oven, broil until the coconut is golden brown. Serve warm.
6. Roasted Garlic: 1 head garlic ½ teaspoon olive oil Preheat the oven to 400 degrees F. For the roasted garlic, cut the top off of the head of garlic to expose some of the cloves. Place the head of garlic in a piece of tin foil. Drizzle the olive oil over the top. Cover with the tin foil to make a packet. Roast for about 30 minutes, or until the cloves have softened and browned.