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Curried Creamed Greens


Curried Creamed Greens




1 Tbsp oil (coconut/vegetable/canola)

5 large cloves of garlic, minced

1 - 3 Tbsp (depending on the level of heat you want) red curry paste

1 tsp honey

1 can full fat coconut milk (we use Cha’s – it’s organic and Fair Trade)

About 1 lb greens (we used mustard greens but you can also use radish tops, rutabaga tops, turnip tops, cabbage leaves, rapini, or a mix), washed and roughly chopped

4 scallions (green onions), roughly chopped

½ cup toasted cashews

Juice of 1 lime


Garnish options: cilantro, chili pepper flakes, chives, lime



Heat 1 Tbsp oil in a large cast iron skillet or pot on a low heat. Add garlic and sauté for 5 minutes.

Add red curry paste and coconut milk and whisk to combine. Turn heat to high and bring to a boil then reduce to simmer on medium-high heat for about 20 minutes to reduce liquid.

After that, a few handfuls at a time, add the chopped greens, stirring as you add more.

Simmer until most of the liquid has evaporated (as the greens wilt they will release more liquid) and greens have all wilted – about 30 minutes – stirring frequently.

Add in honey and stir.

Remove from heat and add salt and pepper to taste.

Top with chopped green onions, toasted cashews, and lime juice.

Add any other garnishes you desire.

Serve hot with a side of rice.