coconut creamed hardy greens, a rich AIP side for kale and chard

By now greens may feel like a chore you push through before you are allowed to enjoy dinner. 2 pounds of kale and chard wilt down into simmering coconut milk with garlic and warming spices until the whole thing turns rich and almost creamy, the kind of side you reach for on purpose.

Hardy greens like kale and chard are a strong source of folate, which supports your body's steady work of building new tissue. Turmeric, fully welcome on AIP Core, has a long history as an anti-inflammatory spice.

Toast the coconut flakes until they smell nutty, scatter them over the top, and notice that this is the rare plate of greens you actually want to finish.

Ingredients

• 1/4 cup unsweetened coconut flakes
• 2 lb mixed hardy greens (Tuscan kale, curly kale, Swiss chard, and/or mustard greens, about 4 bunches), ribs and stems removed, leaves cut into 1-inch strips
• 1/4 cup coconut oil
• 6 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 4-inch piece ginger, peeled and grated
• 1 tsp salt
• 1 1/2 tsp ganthoda powder (AIP pepper substitute; lemongrass powder also works)
• 1 tsp ground turmeric
• 2 cups coconut milk

Method

Toast the coconut flakes in a dry pan over medium heat, stirring constantly, until they turn golden and smell nutty. Tip them out right away so they do not scorch, and set them aside for the top.

Warm the coconut oil in a large skillet or wide pot over medium heat. Add the chopped onion and cook until softened, then stir in the garlic and grated ginger for a minute, until fragrant. Stir in the salt, ganthoda powder, and turmeric and let the spices bloom in the oil for a moment.

Pour in the coconut milk and bring it to a gentle simmer. Add the greens in handfuls, stirring each batch down as it wilts to make room for the next. Once all the greens are in, simmer and stir until they are tender and the coconut milk has reduced into a creamy sauce that coats them, about 8 to 12 minutes.

Taste and adjust the salt. Serve warm, scattered with the toasted coconut flakes.

*Adapted from autoimmunewellness.com*