09 February 2011

recipe: greens with coconut milk and tomato (vegan)

IMG_7354I made this from a cookbook I've had for several years-- The Ethnic Vegetarian. I love this book because it has a lot of African, African-American, and Native American rooted recipes, but all vegetarian and vegan friendly, which is amazing because that's not always easy to find. It's been great for when I want to make traditional southern dishes that are usually riddled with bacon, hamhocks, bacon fat, and the like. It's funny because I had some collard greens in the fridge, some spinach in the freezer, and also the desire to eat something coconutty. All the ideas hadn't quite merged when I thought to look in this book, knowing she'd have some ideas for things to do with collards. And then, perfect! a recipe that called for collards, spinach, and coconut milk. No lie.

This recipe is a bit soupy and the greens come out meltingly soft, but the broth is delicious and I ate mine with rice. You could remove some of the cooking liquid from the greens, but that stuff ("pot likker" as they call it in the south) is crazy good for you, so you should save it for a soup base or drink it warm as a broth and restorative.

Greens with Coconut Milk and Tomato
Adapted from "Kenyan Style Mixed Greens" - The Ethnic Vegetarian by Angela Shelf Medearis

Makes 6 to 8 servings

1 teaspoon dried crushed jalapeno or 1 fresh jalapeno, chopped
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1 pound fresh collard greens, chopped (could also use mustard or turnip greens or kale)
1 pound fresh spinach, chopped or 1 12-16oz bag frozen spinach (no need to thaw)
1 yellow onion, diced
1 can diced tomatoes
1 can unsweetened coconut milk (light or regular)
raw or toasted sunflower seeds for serving (optional)

Pour four to six cups of water into a large pot (you want it to submerge the greens with a little room), add jalepeno, salt, pepper, and 1 tablespoon of the olive oil. Bring to a boil over high heat, add the greens and spinach. Reduce heat to love and cook for about 20 minutes, stirring occasionally.

In a skillet over medium high heat, heat the other tablespoon of oil, and add in the onion, tomatoes and their juice, and coconut milk. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add in the greens and some of the cooking liquid (optional, do it to your own preference) and cook for 15-20 minutes. Top with sunflower seeds when serving (optional).


Brian said...

Favorite part of this recipe "Reduce heat to love" hehe. This dish was amazing and super duper easy! thanks!

aja t. marsh said...

You caught my sneaky pre-valentine's cooking joke! <3

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