Name: Coconut Creamed Greens
Yield: 8 servings
Ingredients: 1 cup unsweetened coconut flakes; 3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches); ¼ cup virgin coconut oil; 6 garlic cloves, lightly crushed; 1 large onion, finely chopped; 1 red Thai or Fresno chile, thinly sliced; 1 (2-inch) piece ginger, peeled, thinly sliced; Kosher salt; 2 Tbsp. mustard seeds; 2 tsp. ground coriander; ½ tsp. ground turmeric; 2 cups unsweetened coconut milk; ½ cup coarsely chopped cilantro

Coconut creamed greens topped with coconut flakes and cilantro on a white plate.

Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe information

Yield
8 servings

Ingredients

1 cup unsweetened coconut flakes

3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)

¼ cup virgin coconut oil

6 garlic cloves, lightly crushed

1 large onion, finely chopped

1 red Thai or Fresno chile, thinly sliced

1 (2-inch) piece ginger, peeled, thinly sliced

Kosher salt

2 Tbsp. mustard seeds

2 tsp. ground coriander

½ tsp. ground turmeric

2 cups unsweetened coconut milk

½ cup coarsely chopped cilantro

Preparation

Step 1
Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.
Step 2
Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
Step 3
Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
Step 4
Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.
Step 5
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

TagsCoconut Milk Kale Leafy Greens Vegetable Mustard Greens Swiss Chard Side Dinner Vegetarian Vegan Dairy Free Gluten Free Keto Saute Thanksgiving Christmas Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

79 Ways to Eat Your Greens
These great recipes make it easy to get your daily dose.
91 Vegetable Sides for Your Thanksgiving Menu
Here’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day.
What to Cook for Canadian Thanksgiving
The best recipes for Thanksgiving turkey, stuffing, green beans, and more.
29 Swiss Chard Recipes for Never-Boring Greens
These pastas, soups, dips, and sides make the most of those leaves and stems.
11 Ways to Make Kale Stems Delicious, Too
Stop tossing hearty green stems into the waste bin and start tossing them into your dinner.
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.