Sauteed Zucchini with Plum Tomatoes

 

Ingredients:

• 1 medium zucchini, cut up
• 5 medium fresh plum tomatoes, diced
• 5 cloves garlic, smashed with the side of a knife
• 2 tbsp extra virgin olive oil
• 1/2 tsp Herbes de Provence
• kosher salt and fresh pepper, to taste

Preparation:

1. In a large non-stick skillet, heat olive oil over medium-high heat.

2. Add garlic and sauté until golden, 1 to 2 minutes.

3. Add zucchini, salt, and pepper, to taste.

4. Cook about 4-5 minutes on each side, add tomatoes, and season with additional salt and herbs de Provence.

5. Lower heat and simmer for about 5-10 minutes.

6. Divide into 4 equal portions when serving.

https://www.skinnytaste.com/sauteed-zucchini-and-plum-tomatoes/

Summer Corn Edamame Salad

 

Ingredients:

FOR THE DRESSING:

• 1/3 cup freshly squeezed lemon juice
• 1/2 tsp red wine vinegar
• 2 cloves garlic, minced
• 8 fresh basil leaves, finely chopped (plus more for optional garnish)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup olive oil

FOR THE SALAD:

• 1/2 cup quinoa uncooked (to yield approx. 2 cups quinoa)
• 1 cup water
• 4 large ears of fresh corn on the cob (to yield 2 cups corn kernels)
• 2 cups shelled edamame, frozen and thawed
• 3/4 cup red onion, (approx. 1/4 large onion), very thinly sliced

Preparation:

1. To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a saucepan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
2. Fill a large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.
3. In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).
4. Remove corn from hot water, and allow it to cool on a cutting board.  When cool enough to touch, slice the kernels off the cob, and set them aside.  Discard the remaining cob.
5. In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion.
6. Drizzle with dressing and toss to coat.
7. Garnish with additional basil if desired.

https://www.asweetpeachef.com/corn-edamame-salad/

Komatsuna with Creamy Polenta

 

Ingredients:

• 2 large bunches Komatsuna
• 3 cloves garlic, peeled & sliced
• 2 Tb. olive oil (or coconut oil, butter, or bacon fat)
• ½ tsp. kosher salt
• ½ c. walnuts (toasted or not)
• 1 c. chicken stock
• 1 c. whole milk
• 1 bay leaf
• 1 c. yellow cornmeal
• ½ c. Gruyere, shredded
• 2 Tb. unsalted butter
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper

Preparation:

1. Wash Komatsuna and trim stem ends. Wash stems thoroughly to remove sand. Cut into 2” pieces; set aside until ready to use.
2. Fill a large saucepan with water and 1 tsp. salt and bring to a boil. Prepare a bowl filled with ice water; set aside.
3. While waiting for the water to boil, start the Polenta: combine broth, milk, and bay leaf in a medium saucepan; bring to boil then turn off heat, cover and let sit for 10 minutes.
4. Once the water boils, drop in Komatsuna pieces to blanch for about 2 minutes, then remove with a slotted spoon and drop into the ice water to stop the cooking process. Remove pieces with a slotted spoon and pat dry with a paper towel or a salad spinner.
5. In a saute pan, heat olive oil with the garlic over medium heat. When garlic gets nicely browned, remove from pan.
6. Add Komatsuna to oil and sprinkle with kosher salt. Increase heat to medium/high to saute the greens for about 6-8 minutes. Turn off heat and leave uncovered while you prepare polenta.
7. Remove bay leaf from milk. Bring back to boil, then reduce to medium heat and slowly sprinkle in cornmeal, whisking vigorously at each pour. Keep whisking until the cornmeal has absorbed the liquid and it’s smooth.
8. Remove from heat and stir in cheese, butter, salt, and pepper.
9. Transfer polenta to serving dishes, top with Komatsuna, walnuts, and a few grinds of fresh black pepper (to taste).

https://www.mydeliciousblog.com/komatsuna-with-creamy-polenta/

Avocado and Heirloom Tomato Toast

 

Ingredients:

• ½ cup balsamic vinegar
• 2-3 slices hearty, seeded bread
• olive oil
• 2 small heirloom tomatoes, thinly sliced
• ½ a ripe avocado
• ¼ cup fresh basil, chopped
• Sea salt
• Freshly ground black pepper

Preparation:

1. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10-15 minutes or until balsamic has reduced by half and is thick enough to coat the back of a spoon. Make sure you keep an eye on it -- it burns quickly.

2. Slather each slice of bread with a drizzle of olive oil and toast.

3. Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. 

4. Layer the sliced tomatoes on top of the avocado, sprinkle with fresh basil and drizzle with the balsamic reduction.

5. Garnish with sea salt and black pepper.

6. Serve immediately.

https://www.blissfulbasil.com/avocado-heirloom-tomato-toast-with-balsamic-drizzle/

Grilled Onions

 

Ingredients:

• 2 sweet onions such as Walla Walla or Vidalia
• 1 tablespoon olive oil
• kosher salt
• fresh ground pepper

Preparation:

1. Hold the onion on a cutting board, with the root end facing sideways.  About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion.  Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
2. On one side of the skewer, slice the root end off of the onion.  On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
3. Use a knife to cut the part of the skewer that is sticking out of the onion.  Repeat until both onions have been sliced into even slices, about 3/4 inch thick.  Trim the skewers so that there is not excess sticking out of the onion.
4. Brush the slices on both sides with olive oil, season with salt and pepper.

On A Charcoal Grill:

1. Make a two-zone fire - coals on one side and no coals on the other.
2. Place the onions on the cool side of the grill and flip and rotate every 10 to 15 minutes until they are golden brown.  The total time will depend on how hot your coals are and how close they are to the fire but is usually 25-40 minutes. Onions are done when golden and tender.

On A Gas Grill:

1. Heat the grill for 5-10 minutes.
2. Lower the burners to low and cook the onions on the low burner, flipping every 10 minutes until golden brown, about 25-40 minutes. Onions are done when golden and tender.

https://www.foxandbriar.com/best-ever-grilled-onions/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

Cucumber Wakame Salad

Ingredients:

• 1 medium english cucumber
• 4 tbsp dehydrated wakame seaweed
• 1 tsp sea salt
• 3 tbsp raw apple cider vinegar or rice vinegar
• 1 tbsp maple syrup
• 1/4 tsp naturally-brewed tamari soy sauce
• 1/2 tsp sesame oil
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds

Preparation:

1. Place 4 tbsp dried wakame seaweed in a bowl. Break the wakame into smaller bite-size pieces if they are not pre-cut. Pour warm water to completely cover the wakame by at least a couple of inches. Dried wakame soak up a lot of water. Check in a few minutes and add more water if necessary to ensure all the wakame are submerged. It takes about 15 minutes to rehydrate.

2. In the meanwhile, slice 1 medium English cucumber into thin slices. You can use a knife, mandoline, or a spiralizer like I did in the video. 

3. Mix 1 tsp sea salt evenly with the sliced cucumbers. Let it rest in a bowl for about 10 minutes. The cucumber will release the excess juice through osmosis. 

4. Combine rice vinegar or apple cider vinegar, maple syrup (or an equal amount of sugar if you don't have maple syrup), tamari soy sauce and sesame oil in a bowl to make the dressing.

5. Squeeze out the excess cucumber juice, and strain away excess water from the rehydrated wakame. Discard the water used to rehydrate wakame, but you can save the salted cucumber juice for other use. See recipe notes.

6. Place strained cucumber and wakame in a bowl, pour over the dressing, and garnish with black and white sesame seeds.

https://www.yangsnourishingkitchen.com/cucumber-wakame-salad

Zucchini Bread

 

Ingredients:

• 1/2 c. olive oil, plus more for greasing pan
• 1 1/2 c. all-purpose flour spooned and leveled
• 1 tsp. kosher salt
• 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
• 3/4 c. sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
• Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants. 

Preparation:

1. Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
2. Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any optional mix-ins. Transfer batter to prepared pan (it should be about 3/4 full).
3. Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour. 

https://www.countryliving.com/food-drinks/a35540750/zucchini-bread/

Also, if you are running out of ideas for summer squash, try freezing it!!:

https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a36611081/how-to-freeze-summer-squash/

 

Pink Greens

 

Ingredients:

• 1 large bunch of beet greens
• 2 teaspoons chopped garlic
• 1 shallot, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon olive oil
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2 teaspoons sherry vinegar

Preparation:

1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.
2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, for 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
4. Just before serving, pour the vinegar over the greens. Serve and enjoy!

https://www.epicurious.com/recipes/food/views/pink-greens-388629

Grilled Beet Baba Ghanoush

 

Ingredients:

• Olive oil (for grill and drizzling)
• 2 pounds red beets (about 4 large)
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• ½ garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals leftover from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

2. Halve beets; scoop the flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.

3. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

4. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/grilled-beet-baba-ghanoush

Spicy Kimchi Slaw

 

Ingredients:

• 8 scallions
• ½ cup kimchi, plus 1 Tbsp. juice from jar
• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. Sriracha
• 2 tsp. fish sauce
• 2 tsp. toasted sesame oil
• ¼ cup vegetable oil
• 1 small head of Napa cabbage
• 1 6" piece daikon, peeled, cut into matchsticks
• 2 cups store-bought shredded carrots
• Kosher salt
• Toasted sesame seeds and cilantro with tender stems (for serving)

Preparation:

1. Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With the motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
2. Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice the core crosswise until you have about 6 cups; reserve the remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

https://www.bonappetit.com/recipe/spicy-kimchi-slaw

 

Basic Pesto

 

Ingredients:

• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts or walnuts
• 2 large cloves of garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese

Preparation:

1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

https://cooking.nytimes.com/recipes/2653-basic-pesto

Japanese Turnip Curry

 

Ingredients:

• 2 cups cubed Japanese turnips
• 1 potato, peeled and cubed
• 1 tomato, diced
• 1 cup water
• ¼ teaspoon ground turmeric

Spice Paste:

• 1 teaspoon canola oil
• 2 dried red chile peppers
• 2 small Thai green chiles
• 1 (1/2 inch) piece cinnamon stick
• 4 pearl onions
• 2 tablespoons unsweetened dried coconut
• 1 tablespoon coriander seeds
• 5 cashews
• 2 green cardamom pods
• 2 whole cloves
• ½ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon water, or as needed
• 1 teaspoon canola oil
• ½ teaspoon fennel seeds
• 1 (1 inch) piece cinnamon stick
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 4 fresh curry leaves
• ¼ cup peas
• 1 pinch salt, or to taste

Preparation:

1. Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender about 15 minutes.
2. Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly until spices are fragrant and coconut starts toasting about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until smooth paste forms, adding more water as needed.
3. Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
4. Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat and simmer for 10 minutes more.

https://www.allrecipes.com/recipe/253159/vegan-japanese-turnip-curry/

Bitter Greens Salad with Melted Cheese

 

Ingredients:

• 3 tablespoons red wine vinegar
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 large head radicchio (3/4 pound), cored and coarsely shredded
• 5 ounces arugula
• 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
• 1/2 cup roughly chopped lightly toasted hazelnuts
• Saba or balsamic vinegar, for drizzling

Preparation:

1. Heat the broiler to high.
2. Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
3. Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

https://www.epicurious.com/recipes/food/views/bitter-greens-salad-with-melted-cheese

Crisp Apple and Kohlrabi Salad

 

Ingredients:

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds*
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Preparation:

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/

Bibb Lettuce Salad with Vinegar-Roasted Beets

 

Ingredients:

• 1 1/4 cups plus 3 tablespoons rice wine vinegar
• 1 1/4 cups water
• 1 tablespoon sugar
• Kosher salt
• 1 1/2 pounds small beets
• 2 thyme sprigs
• 2 garlic cloves, crushed 
• 1 bay leaf
• 3/4 cup plain yogurt
• 3 tablespoons minced shallot
• Pepper
• Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
• Cilantro leaves and small dill sprigs, for garnish

Preparation:

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar, and 1 tablespoon of salt. Add the beets, thyme, garlic, and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

2. In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
3. Arrange the lettuce on a platter and top it with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

https://www.foodandwine.com/recipes/bibb-lettuce-salad-vinegar-roasted-beets

Sauteed Cabbage

 

Ingredients:

• 2 pounds white cabbage, core removed and shredded (10 cups)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• Pinch crushed red pepper flakes
• 1/2 teaspoon fine sea salt or more to taste
• Half of a lemon, cut into wedges

Preparation:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

https://www.inspiredtaste.net/37742/sauteed-cabbage-recipe/

Spicy Dilly Beans

 

Ingredients:

• 3 pounds green beans
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 4 tablespoons pickling salt
• 5 medium cloves garlic
• 5 teaspoons dill seed (not dill weed)
• 5 teaspoons red chili flakes

Preparation:

1. Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles.
2. Wash and trim beans so that they fit in the jar. If you have particularly long beans, cut them in half. Combine vinegar, water, and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, and 1 teaspoon red chili flakes.
3. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary.
4. Wipe the rims, apply lids and rings, and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.

https://www.seriouseats.com/spicy-dilly-beans-recipe

Coconut Curried Greens

 

Ingredients:

• 2 Tbsp coconut oil
• 2 medium shallot (sliced)
• 3 cloves garlic* (minced)
• 1 tsp minced ginger
• 1 large bundle collard greens, swiss chard, etc (large stems removed, chopped)
• 1 large bundle kale (large stems removed, chopped)
• 2 tsp curry powder 
• 2 tsp coconut sugar 
• Sea salt to taste
• 1/2 cup light coconut milk (or sub vegetable broth or water)

Preparation:

1. 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.

2. Add the swiss chard/collard greens, half of the curry powder, coconut sugar, and a healthy pinch of 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.

3. Add kale, another pinch of sea salt, remaining curry powder, and coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

4. Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.

https://minimalistbaker.com/coconut-curried-greens-30-minutes/