Coconut Curry Braised Greens

Coconut Curry Braised Greens



1 bunch Tokyo bekana cabbage, washed and roughly chopped (you can use any type of mustard green)

1 bunch mizuna, washed and roughly chopped (you can use any type of mustard green)

1 small garlic clove, grated as finely as possible

¼ cup full fat coconut milk or cream

1 tbsp coconut oil

1 tsp curry powder

1 tsp honey

¼ tsp yellow mustard seeds

½ tsp turmeric powder

Sea salt to taste



Wash and chop your greens.

In a large pan heat 1 tbsp coconut oil on a low/medium heat along with ¼ tsp mustard seeds.

In a separate bowl whisk together grated garlic, coconut milk, curry powder, honey, and turmeric powder.

Once mustard seeds in pan start to crackle (about 5 minutes) add your coconut milk sauce and chopped greens to pan. Toss greens so they are coated with milk sauce.

Continue to cook for about 10-15 minutes until greens are very wilted but still have a hint of bright green to them.

Remove from heat, season to taste with sea salt, and garnish with chopped cilantro.