Now I’m not saying that this was necessarily a balanced meal. But cut me a break. It was no drive-thru bowl of junk food. I’ve been getting into coconut milk lately, which while, yes, is best in moderation, can really enhance a dish with a natural creamy sweetness. A little can go a long way, so if planning to actually serve this as a side, consider freezing the remainder of your milk for another time. I had about a half a can left, which led me to discover that coconut milk freezes quite well. Although, you may consider doubling the recipe instead.
The slightly sweet and spicy sauce that engulfs these greens would undoubtedly lend itself to other vegetables as well. However, packed with vitamins A, C, K and folate, along with a dairy-free dose of calcium, too, I might suggest going with collard greens for at least the first test drive.
- -1 Tbsp. olive oil
- -1 small onion, diced
- -1 bunch of collards, stems removed, chopped
- -1 tsp Sriracha
- -2 tsp red curry paste
- -1 tsp sugar
- -Salt, to taste
- -3/4 cup coconut milk (1 cup if you want it extra saucy)
- In a large saute pan, heat oil over medium high. Add onions and sauté for 3-4 minutes.
- Stir in collards, and let wilt down, cooking for about 2 minutes.
- Add Sriracha, red curry pasta, sugar and salt, to taste. Stir in coconut milk. Simmer until collards are tender, 3-6 minutes. Serve.