Very good with kale. Just cooked it, but only had powdered ginger. I am sure it would be much better with fresh minced ginger root. I made it with curly kale and butter, but want to try it with real ginger and bok choy or collards. Remember that collards require a little more cooking than the other greens. Do add hemp hearts, if you can find them or toasted sesame seeds. Our local Winco has hemp hearts in bulk and they add a slight delightful crunch to almost anything. 3-4 servings.
Ingredients
- 1 tsp Avocado oil, ghee, coconut oil, or butter
- 1 Shallot, minced (optional)
- 3 Garlic cloves, minced (optional)
- 1 1/2 Inch knob fresh ginger, peeled & minced
- 1/8 tsp Black pepper
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 2 Bunches lancinato kale, collard greens*, or bok choy sliced into thin ribbons,
- 1 Cup Canned full-fat coconut milk
- 1 Tbsp Apple cider or rice vinegar
- Hemp hearts or sesame seeds for garnish.
Directions
- Saute shallot, if using, in oil/ghee/butter until soft and translucent. Stir in garlic, if using, and ginger and cook for another minute. Add turmeric, pepper, and salt. Add greens, toss, and cook until greens are wilted, around 3-5 minutes. Stir in coconut milk and simmer few minutes. Add vinegar and heat another minute. Salt to taste.
- * Collards need to cook longer than other greens.
- Sauté shallots and garlic separately and use as a condiment for non-monastics; use coconut oil for vegans.
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