FOOD NEWS
Coconut Milk Is The Unexpected Ingredient That Will Give Vegetables A Creamy Upgrade
BY ELIZABETH OKOSUN
Adding coconut milk to cooked green vegetables enhances their flavor and texture, creating a rich vegetarian dish without the heaviness of cow's milk or cream.
Use greens that aren't too soft, such as spinach, kale, or collards. Start by adding coconut oil and any herbs or spices you'd like to a skillet over medium heat.
While the pan heats up and the seasonings toast, which takes about 4 minutes, remove the stems from the greens, wash them, and chop them into bite-sized pieces for faster cooking.
Add the greens to the pan and stir as they cook. Once they’ve wilted slightly, pour in the coconut milk and add salt to taste, tossing the greens thoroughly for an even coating.
In 10 minutes, the greens will be tender, but not mushy. If they're still not cooked enough, cover the pan with a lid for a few minutes, and try finishing with some lemon juice.