Coconut Milk Is The Unexpected Ingredient That Will Give Vegetables A Creamy Update
If your palate has grown beyond the few food groups you ate as a child, but you still find yourself disgusted by the thought of vegetables, chances are you're simply not cooking them right. According to the CDC, adults should eat approximately 2 to 3 cups of vegetables daily. However, the bitter taste of kale or Brussels sprouts sometimes leaves a little to be desired.
Yet, that doesn't mean you can't find a way to enhance the taste of your greens. If you're tired of the same old salad or can't stomach another roasted vegetable, then add coconut milk to your cooked greens. In fact, if you don't already, we think you should always have coconut milk in your pantry.
This creamy, slightly sweet milk enhances the flavor of curries, rice, and all sorts of soups and stews. It can also upgrade your vegetables by adding a smooth texture and extra flavor to combat the bitter taste or temper heat, as seen in recipes like Jamaican vegetable rundown and vegetable coconut curry.
How to add coconut milk to vegetables
To avoid mushy vegetables, stick with greens that aren't too tender, like spinach, kale, or collard greens. Add coconut oil and your choice of herbs and spices — we recommend garlic, ginger, and red pepper flakes — to a skillet on medium heat. While the spices and aromatics are browning, remove the stems from your veggies and rinse them. Chop them up into bite-sized chunks to help them cook faster. After about 4 minutes, add in your greens, stirring them occasionally.
Once the greens have slightly wilted, pour in the coconut milk and add salt to taste. Let it simmer, and toss them in the coconut milk evenly now and then. Within 10 minutes, your greens should be tender but not mushy. If they're not wilting enough, cover them for a few minutes. Top the dish off with a squeeze of lime juice. Pair this creamy, aromatic side with pecan-crusted chicken breast and a side of jasmine rice, or top the greens with a cooked protein of your choice to make it a standalone entrée.