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Turmeric Greens in Coconut Cream


1 large bunch greens (kale, chard, collards), stems removed and roughly chopped
1 tablespoon vegetable oil
1 yellow onion, minced
3 cloves garlic, minced
1 teaspoon fresh ginger root, peeled and minced
2 teaspoons fresh turmeric root, peeled and grated
1 red thai chili, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 teaspoons soy sauce, or to taste
1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
2 to 3 teaspoons raw or brown sugar, or to taste
salt and pepper to taste


  1. Bring a large pot of water to a rolling boil. Add greens to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
  2. Heat oil in a large pan or wok over medium heat. Add onion, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
  3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.