greens on a cutting board


What You'll Need:

  • 4 – 6 ounces coconut oil
  • 3 large red onions, julienned
  • 1 head garlic, minced
  • 3 tablespoons minced ginger
  • 6 large bundles collard greens, large stems removed, chopped
  • 6 tablespoons curry powder, divided (plus more to taste)
  • 4 tablespoons brown sugar (plus more to taste)
  • Salt to taste
  • 6 large bundles kale, large stems removed and chopped
  • 3 cups coconut milk, divided

Directions:

Heat a large pot over medium heat. Once hot, add coconut oil, red onion, garlic and ginger. Sauté for 2-4 minutes, or until onion is tender and fragrant. Add collard greens, half of the curry powder, brown sugar, and a healthy pinch of salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.

Add kale, another pinch of sea salt, remaining curry powder, and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

Taste and adjust flavor as needed, adding more salt to taste, brown sugar for sweetness, or curry powder for intense curry flavor.