Creamy Vegan Greens and a Food Safety Lesson

Serves 4 servings     adjust servings

A fall or winter CSA is full of all kinds of greens and you are welcome to mix and match with what you have on hand. If you’re new to greens try kale, collards, or spinach because they are milder than some of the other varieties. I’m partnering with foodsafety.gov for this recipe so take note of all the safety tips in the recipe directions. You can use them in other dishes that you make too! gluten-free, soy-free, no oil added option*, dairy-free

Ingredients

  • 1 to 2 tablespoons olive oil (*water sauté to make these oil-free)
  • 1 small onion (You will only use 1/2)
  • 2 cloves garlic, minced
  • 1 large bunch fresh greens like collards, kale, and/or spinach
  • 1/2 cup coconut milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon tapioca or cornstarch, optional

Instructions

    Clean Up and Get Ready to Cook

    1. Make sure to wash your hands for 20 seconds with soap and running water before you begin and frequently throughout your cooking session. You can sing the Happy Birthday song about 2 times in 20 seconds to time yourself.
    2. Clean the surface you’ll be working on and your cutting board with hot water and soap.

    Prep the Vegetables

    1. For the onion and the garlic: Remove the outer skin. Rub by hand or scrub with a clean brush while rinsing under running tap water.
    2. Chop half the onion to use in the next step. Mince the garlic.
    3. Thoroughly rinse the greens under running tap water and dry in a salad spinner or with clean paper towels. Remove the stems (save to use in this kale stem pesto recipe), and tear the leaves into smallish pieces. You should have 6 to 7 cups of prepared greens when you’re finished.
    4. Heat a soup pot over medium heat and add the oil if you are using it. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and sauté a minute or two more.
    5. Add the greens about 2 cups at a time as they cook down. Once they have all been added and wilted, stir in the coconut milk, nutmeg, salt and pepper, and cook for 3 to 4 minutes more, until it’s piping hot and steaming.
    6. If you'd like to thicken the sauce, spoon out a tablespoon of liquid from the greens with a clean spoon and in a small cup, mix in the starch of your choice. Add the mixture back to the greens and cook until thickened.

    Enjoy your leftovers! Refrigerate them at 40ºF or below within two hours.

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