Skip to main content
Bon Appétit

Coconut Creamed Greens

4.9

(21)

Coconut Creamed Greens
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 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" 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

  1. Step 1

    Preheat oven to 350°. 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.

Explore Bon AppétitCoconutFruitCoconut MilkKaleLeafy GreensVegetableSwiss ChardMustard GreensFallSideDairy-FreeVeganVegetarianKetoHealthyishBraiseThanksgiving
Sign In or Subscribe
to leave a Rating or Review

How would you rate Coconut Creamed Greens?

Leave a Review

Reviews (21)

Back to Top

  • This recipe is amazing and a total keeper! I made with beet greens and nettles and lite coconut milk. I omitted the coconut flakes, as that didn't seem appetizing at all.

    • Hibber

    • USA

    • 6/8/2024

  • This recipe is fantastic as is, but I've also added shredded chicken or sauteed mushrooms to make it more of a meal than a side. In any case, I highly recommend a glug of good fish sauce as a condiment. Delish!

    • Melinda

    • Ashford, CT

    • 7/28/2022

  • As is. Perfect. This entered my Thanksgiving menu years ago and it never left. So much more depth than greens usually have.

    • AKKW

    • Mpls, MN

    • 11/14/2021

  • I love this traditional Indian dish which is really creamy from the coconut milk. I usually serve it with taroroot.

    • GZ

    • 1/31/2021

  • Made it with 2 kinds of kale and it was a big hit. Will definitely make it again. We had it with BA's Slow Roast Gochujang Chicken (with potatoes) and they paired together GREAT!

    • MagnoliaMer

    • Seattle, WA

    • 12/16/2020

  • Made this tonight after a haul of mustard greens arrived in my farm share this week. It was so satisfying and a full meal over rice, loved the spot of sweetness from the coconut at the end and the textural pop of the mustard seeds. Will definitely be making again!

    • ElizabethAnn15

    • New York City

    • 6/1/2020

  • Really delicious! Used beet greens from the garden and a jalapeño instead of the Fresno chile. Finished with lime and everyone raved about it!

    • suecq1

    • California

    • 4/6/2020