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–+ servings

Amazing Coconut Curried Greens

Amazing coconut curried greens made with 10 ingredients in 30 minutes. An incredibly flavorful, healthy side dish for any Indian-inspired meal.
Author Minimalist Baker
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Big plate of Coconut Curried Greens beside a spoonful of curry powder
4.87 from 44 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Course Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

GREENS

  • 2 Tbsp coconut oil
  • 2 medium shallot (sliced)
  • 3 cloves garlic* (minced)
  • 1 tsp minced ginger
  • 1 large bundle collard greens (large stems removed, chopped)
  • 2 tsp curry powder (divided // plus more to taste)
  • 2 tsp coconut sugar (plus more to taste)
  • Sea salt (to taste // ~1/2 tsp as original recipe is written)
  • 1 large bundle kale (green or purple // large stems removed // chopped)
  • 1/2 cup light coconut milk (or sub vegetable broth or water // divided)

FOR SERVING optional

  • Toasted coconut flakes
US Customary - Metric

Instructions

  • Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
  • Add collard greens, half of the curry powder (1 tsp as original recipe is written), coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
  • Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
  • Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
  • Serve immediately as is or with toasted coconut flakes. This would pair incredibly well with my 30-minute Coconut Curry, Coconut Red Curry with Chickpeas, Thai Yellow Coconut Curry with Mango, Coconut Curry Ramen, Spicy Red Lentil Curry, 1-Pot Kale Sweet Potato Curry, Green Chickpea Curry with Couscous, and Easy Chana Masala.
  • Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

Notes

*3 cloves garlic yield ~1 1/2 Tbsp minced garlic.
*Method adapted from Real Simple and All Recipes.
*Nutrition information is a rough estimate calculated without optional coconut flakes.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 132 Carbohydrates: 12.3 g Protein: 4 g Fat: 9.1 g Saturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 327 mg Potassium: 334 mg Fiber: 4.3 g Sugar: 3.8 g Vitamin A: 3200 IU Vitamin C: 54.5 mg Calcium: 210 mg Iron: 0.7 mg