recipefiles/1281.html at master · sjmerel/recipefiles · GitHub

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<!doctype html><html lang=en><head><meta charset=utf-8><title>Coconut Callaloo of Spring Greens</title><link rel="stylesheet" href="styles.css?v=1.0"></head><body><h1>Coconut Callaloo of Spring Greens</h1><p>author: gretchenlewis</p><p>created: 2013-03-24 14:17:19</p><p>servings: </p><p>notes:</p><p class="recipe">got this recipe at a cooking demonstration hosted by ASAP = this is from the executive chef at The Lab - and it is yummy!
</p><p>recipe:</p><p class="recipe">1 medium onion (diced)
1 clove garlic (minced)
2 cans coconut milk
1 sweet potato (diced small)
1 large bunch chopped spring greens or kale (about 8 cups)
1 T peanut oil
1 t salt
1 t black pepper
2 t curry powder

In a medium-large sized pot, heat oil and saute the onion, garlic, and sweet potato until they are just ever so slightly tender.  Add the greens and wilt.  Add coconut milk and seasonings, reduce heat to just a simmer. Put a lid on it. Stew for 20 minutes.


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