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Coconut and Lentil Greens

You will want two bunches of greens for this recipe (another variation is to use nopalitos instead of greens!) Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well! This dish could be served over rice or toast, or thin it out a bit and serve as a soup.


  • 2 bunches greens, washed and finely chopped 1/2 large onion, diced

    2 cloves garlic, mashed

    1 teaspoon red chile flakes if desired

    1-2 inches ginger, grated and mashed with garlic

    1 teaspoon cumin seeds

    1 teaspoon ground coriander

    1 teaspoon turmeric

    1 tablespoon oil and/or butter

    1/2 can coconut milk

    2 cups cooked lentils

    Lemon juice, to taste

    Fresh cilantro, chopped, for garnish

    Heat the oil in a large skillet over medium high heat. Add cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add the greens (or chopped nopales). Stir to coat with oil and spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

Submitted by Sara Jones, Tucson CSA