3 T. avocado oil (or other neutral oil)
1 medium onion, minced (about 1 cup)
5 garlic cloves, minced
2 t. grated fresh ginger
1 t. curry powder
2 lbs. kale or collard greens, ribs removed, leaves chopped into 3” pieces (about 24 loosely
1 cup low-sodium chicken or veggie broth
1 (14 oz.) can coconut milk
1 T. lime juice
Salt and pepper, to taste
1/3 cup toasted cashews
Heat 2 T. oil in a Dutch oven or deep braising pan (with lid). Add onion and cook until softened and beginning to brown, 4-5 minutes. Add garlic, ginger and curry powder; cook 1 minute.
Add half of the greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, coconut milk and ¼ t. salt. Quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally until greens are tender, around 20 minutes for kale, 35 minutes for collards.
Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 5-10 minutes. Remove pot from heat. Stir in lime juice and remaining tablespoon of oil. Season with salt and pepper. Sprinkle greens with toasted cashews and serve.
Makes 4-6 servings.
Recipe from Cook’s Illustrated.