Turnip Greens and Spinach in Coconut-Peanut Sauce

Name: Turnip Greens and Spinach in Coconut-Peanut Sauce
Yield: 4 servings
Cuisine: American
Ingredients: ¾ pound spinach, rinsed and stripped (as for turnip greens; see Preparation); ¾ pound spinach, rinsed and stripped (as for turnip greens; see Preparation); ¾ pound spinach, rinsed and stripped (as for turnip greens; see Preparation); 1 tablespoon butter; 1 medium onion, coarsely diced; 1 hot chili-pepper, such as jalapeño or Fresno, seeded and diced; 1 hot chili-pepper, such as jalapeño or Fresno, seeded and diced; 1 hot chili-pepper, such as jalapeño or Fresno, seeded and diced; 1 cup coconut milk (see Note); ½ cup roasted peanuts, very finely ground

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

In a recipe based on a number of Southeast Asian vegetable preparations, turnip greens and spinach are stewed together in a seasoning and enriching medium of coconut milk and ground peanuts. The creamy sweetness of the coconut, the heat of the chili-pepper, and the meaty flavor of the nuts give the greens unusual depth.

Ingredients

¾ pound turnip greens, rinsed and stripped (see Preparation)
¾ pound spinach, rinsed and stripped (as for

Americas
United States
Side dish
December
November
March
February
January
Vegetarian
Gluten-free

Method

Cut turnip greens and spinach leaves in thin slivers.
Heat butter in a 2–3-quart non-reactive casserole. Stir in onion and chili; cook for a few minutes to soften slightly. Stir in greens over high heat, adding gradually until they are all reduced sufficiently to fit e