I love the balance of hot and sweet in this dish. The greens were incredibly tender and pair beautifully with coconut curry. This dish was delish served on organic white jasmine rice.
4 bunches (or equivalent) cooking greens (I used swiss chard, turnip,
red russian kale, beet and kohlrabi greens)
1 Tbsp coconut oil
4 green garlic scapes or 2 cloves crushed garlic
1 can unsweetened coconut cream
1-2 tsp red thai curry paste (depending on your desired heat level)
1-2 tsp cane sugar (use equal amounts of curry paste and sugar)
1/2 - 1 tsp corn starch
Heat the coconut oil in a large saute pan then add the garlic and stir for a minute until fragrant. Add the greens and stir to coat. Add the coconut cream, curry paste and sugar and stir to coat. You should wind up with quite a bit of liquid. Adding cornstarch will thicken the sauce. Start with a 1/2 teaspoon of cornstarch. Remove some of the liquid and place in a small bowl. Whisk the cornstarch in then add the mixture back to the pan. If that doesn't thicken it enough, use another 1/2 teaspoon. The amount of liquid will depend on how well drained the greens are. Greens are ready to serve when the sauce is nice and thick. Delicious served on jasmine rice.