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Coconut Curried Winter Greens

Serves 6

I consider dark leafy greens the healthiest food on the planet and the easiest way to “feel” the power of healthy eating. Make it a dietary dictum to eat some form of dark leafy greens (raw or cooked) every day. This recipe is the brain child of my daughter Lucie who is a marvel in the kitchen. In fact, most of my cooked greens recipes are thanks to her culinary wisdom!

Add chickpeas to this and you have yourself a one dish vegetarian meal!


  • 1 1/2 lbs winter greens of choice (kale, collars, etc.) rinsed, de-ribbed and roughly chopped
  • 2 tbsp extra virgin olive oil or canola oil Half a yellow onion, chopped
  • 1 14 oz. can coconut milk, lite or regular
  • 2 1/2 tbsp Thai red curry paste
  • 3 tbsp raisins or any dried fruit
  • A handful of toasted chopped cashews


Sauté the onion in the oil over medium high heat in a large skillet until softened. Add greens and salt and cook over high heat stirring often until beginning to wilt. Stir in the curry paste and coconut milk, being sure the paste is evenly distributed. Bring the greens to a boil. Reduce heat to a simmer and cover. Cook the greens covered, stirring every now and then until desired tenderness. Stir in raisins and serve with nuts scattered atop.

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