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" 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

Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Whereas some creamed greens can get boring after two bites, these are impossible to stop eating. 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.

Recipe notes