Food Recipes Coconut-Creamed Greens 5.0 (2) 1 Review Coconut milk is one of the most luscious ingredients in any plant-based kitchen, and in this rich dish, it creates the delicious base of creamed greens rather than the standard cream-based versions. Kale, chard, and spinach are bathed in a fragrant sauce, which gets flavor from shallot and garlic, as well as a pinch of nutmeg. The result is a decadent, dairy-free alternative to other types of creamed greens, which would taste delicious alongside a Thanksgiving turkey or any holiday roast. Yet, it's at home next to any weeknight main dish. Vegan dinner idea: serve with planks of crispy pan-seared tofu. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on October 8, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Ingredients 1 10-oz. bunch curly kale 1 10-oz. bunch rainbow chard 3 cups packed fresh baby spinach 3 tablespoons unrefined coconut oil, divided 1 large shallot, chopped 2 cloves garlic, finely chopped 1 teaspoon kosher salt, divided 1 13.66-oz. can unsweetened coconut milk,* well shaken and stirred ⅛ teaspoon freshly grated nutmeg Freshly ground black pepper, for serving Directions Wash greens and pat dry. Remove and discard kale stems. Remove chard stems; trim stems, finely slice, and set aside. Stack kale and chard leaves; roll into a cigar shape and finely slice. Place sliced leaves and spinach in a large bowl. Heat 1 tablespoon oil in a saucepan over medium. Add shallot, garlic, and ¼ teaspoon salt; cook, stirring often, until softened, about 2 minutes. Add coconut milk and bring to a simmer over medium. Simmer, stirring occasionally, until mixture is thickened and liquid is reduced by about half, 8 to 10 minutes. Remove from heat. Stir in nutmeg. Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high. Add sliced chard stems and ¼ teaspoon salt; cook, stirring often, until softened, about 4 minutes. Add mixed greens in 4 batches, letting leaves wilt before next addition. Cook, stirring constantly, until leaves are bright green and liquid in bottom of pot is mostly evaporated, 5 to 7 minutes. Season with remaining ½ teaspoon salt. Add coconut milk mixture to greens; stir until well combined. Remove from heat and season with several grinds of pepper. *Made from the white flesh of coconuts, coconut milk is a culinary multitasker that lends creamy richness to more than just curries. Its mild flavor makes it an excellent swap for cow's milk in smoothies, soups, and baked goods. Print