An excellent way to use up all of the greens in the garden, or in your CSA box. Plenty of aromatic spices and rich coconut milk combined with heaps of greens makes for a nourishing and satisfying dish.
Greens are literally bursting from the garden. Many are going to seed with the summer heat, but the kale and hakurei turnips continue to grow happily. I’ve been making this recipe on repeat, using as many greens from the garden as I can. We eat what we want, then portion and freeze the rest for quick lunches. It’s particularly delicious when paired with my curried chickpeas or coconut curried green beans.
This recipe is flexible. If you don’t have kale or hakurei turnip tops try using swiss chard, beet tops, spinach or radish tops. It may not be the prettiest dish but it sure is damn tasty!
serves: 2-4 as a side
- 3 Tbsp. Olive oil or coconut oil
- 2 tsp. Cumin seeds
- 1 Onion, diced
- 2″ piece Ginger, minced (about 5 tsp.)
- 4 cloves Garlic, minced (about 3 tsp.)
- 1 cup Crushed tomatoes (I buy cans of whole tomatoes and puree them, or puree fresh tomatoes)
- 1 1/2 tsp. Turmeric
- 1/2 tsp. Salt
- 1 can Coconut milk
- 6 packed cups Chopped greens (I used 1 large bunch of kale – stems removed, and the tops from 1 bunch hakurei turnips), about 270g
- 1 Tbsp. Garam masala
- 1/4 tsp Cayenne (less if you don’t like spice)
- Cilantro, to garnish
Place oil and cumin seeds in a large pot over medium heat. When the seeds start to sizzle, after about 1 minute, stir in chopped onion. Cook onion, stirring occasionally, until translucent and starting to brown, about 6-8 minutes.
Stir in garlic and ginger, cook 1-2 minutes, until fragrant but not browned.
Stir in crushed tomatoes, turmeric and salt. Cook until slightly thickened and reduced, about 3-5 minutes.
Add coconut milk and greens, cook until wilted, about 3-5 minutes. Puree using a blender (caution when blending hot liquids) or an immersion blender. Stir in garam masala, cayenne and season with more salt to taste.
Top with chopped cilantro.
Serve with rice or naan.