Not everyone like greens but with my vegan Spicy Thai Coconut Sauteed Greens recipe, the naysayers will be asking for seconds and the greens lovers won’t want them any other way!
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon organic red pepper flakes
- 2 large organic scallions, sliced
- 1 large shallot, diced
- 3 bunches greens, stems removed and roughly chopped (You can use rainbow chard, spinach, collards or any kind of green you prefer)
- 1/2 cup organic, unsweetened coconut milk
- 2 tablespoons coconut aminos, tamari or soy sauce
- 1 lime, juiced
In a large skillet, heat coconut oil over medium-high heat. Add garlic, ginger, red pepper flakes, scallions and shallot and saute for 3-5 minutes, or until soft and aromatic.
Add the greens, 1-2 cups at a time, and saute until wilted and soft, about 2 minutes per batch.
Stir in the coconut milk and coconut aminos, tossing to combine. Garnish with lime juice and salt and pepper, to taste.
Serve over quinoa or rice and enjoy!
2 comments
Hello Carolyn Scott-Hamilton,
Thanks For Sharing The vegan Spicy Thai Coconut Sauteed Greens recipe.
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