Creamy Curried Turnip Greens with Coconut

Name: Creamy Curried Turnip Greens with Coconut
Yield: Serves 4 as a side dish
Ingredients: ½ teaspoon turmeric; ½ teaspoon curry powder or garam masala; ½ teaspoon curry powder or garam masala; ½ cup coconut milk; 1 garlic clove, minced; ⅓ cup (unsweetened) dried coconut shreds; About 2 pounds turnip greens; Lime or lemon juice; Lime or lemon juice; 1 tablespoon cornstarch; About 1½ cups broth (any kind) or water; About 1½ cups broth (any kind) or water; ¼ teaspoon kosher salt; ¼ teaspoon turmeric

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Turnip greens with an Asian edge enrich plain grilled poultry or fish or complement a spice-rubbed version. The greens turn mild and creamy when bound lightly with coconut milk and sweetened with crisp-toasted coconut shreds.

Ingredients

About 2 pounds turnip greens
⅓ cup (unsweetened) dried coconut shreds
1

Side dish
Gluten-free
Vegetarian

Method

Strip stems from greens; discard. Wash greens in several changes of water until no grit remains. Drop into a large pot of well-salted boiling water and return to a full boil. Drain. Chop or slice fairly coarse (to make about 2½ cups).
In a skillet large enough to hold