Coconut Creamed Greens
Rich, creamy, and very flavorful. These baked greens are also texturally satisfying with a crispy top and smooth interior. Adapted from the NYT.
  • 2 13oz cans coconut milk (full fat)
  • 2 Tbsp. Madras curry powder
  • 1 Tbsp. grated fresh ginger, or 1.5 Tbsp dried
  • Red pepper hot sauce
  • Kosher salt and black pepper
  • 2 large bunches kale
  • ½ cup unsweetened coconut flakes
  1. Preheat oven to 350F.
  2. Prep kale: destem by holding stem in one hand and stripping leaves from stalk in other. Roll into a tight bundle and cut into thin strips. (Or run a pizza cutter over leaves.)
  3. Combine coconut milk, spices, and hot sauce in 9x13 baking pan. Add salt and pepper to taste.
  4. Mix kale into coconut milk a handful at a time, squeezing firmly with our hands to fit into pan and to ensure kale is coated.
  5. Bake for 30-40 min, then cover with coconut flakes and bake for 10-15 min until the top is crispy.
  6. Serve warm and enjoy!