Coconut Lime Curried Greens Over Volcano Rice...

As I mentioned the other day we really should be making leafy greens a significant part of our daily food consumption, so I’ve been experimenting all week with interesting and exciting ways to jazz them up. Personally I don’t mind greens served relatively plain with a bit of garlic, lemon juice, olive oil and salt and pepper, but I know most people are looking for a bit more of a kick for the old tastebuds. So this is what I came up with last night for dinner and I think it more then serves the purpose of delivering a creative new way to eat greens. It’s got a wonderful blend of Asian flavor, and is completely oil-free, which you gotta love right?

Coconut Lime Curried Greens Over Volcano Rice

Greens

1 Bunch Kale
½ Bunch Collards
1 red pepper medium dice
1 yellow onion medium dice
1 cup frozen peas
8-10 cloves garlic crushed
Vegetable broth to saute
Small handful basil leaves torn
Sea salt and black pepper

Coconut Lime Curry Sauce

1 can coconut milk plus a little water - slightly less then 1/4 cup water
1 tbsp lime juice
1 packet stevia (Optional - to taste)
1-2 heaping tbsp Thai red curry paste (To taste)
½ tbsp kaffir lime leaves minced (Optional)

Volcano Rice

1 ½-3/4 C Volcano Rice (Depending on how hungry you are)
2 - 2 1/4C Vegetable broth or water (Depending on the amount of rice)

- To make Rice add broth and rice to rice cooker and follow manufacturer’s directions. If you don’t own a rice cooker, cook as package directs.

- While rice is cooking, saute onions, red pepper, and garlic in a few tbsp of vegetable broth over medium heat. Until onions are translucent and peppers are soft. About 7-10 minutes.

- Add in your cooked greens and stir to coat with broth, and vegetables. Place lid over pan and cook on medium/medium-low heat stirring occasionally about 10 minutes.

- While greens are cooking make your marinade. Whisk together Coconut milk, lime juice, curry paste, stevia, water and lime leaves. Taste for seasoning and adjust as needed. If you like a bit more heat add more curry paste. Also you can use either red, green or yellow curry paste. I just prefer red. If you don’t have stevia you can use another sweetener of choice. Agave, brown sugar, granulated cane sugar etc...

- After 10 minutes your greens should have decreased in size and broken down a bit. Add your coconut milk mixture along with your torn basil leaves, sea salt and black pepper. Let boil, the reduce to simmer about 5 minutes. Add in frozen peas and simmer roughly 5 minutes longer.

- Serve coconut greens over rice and enjoy.

*** Note - Volcano rice is a product made by Lotus Foods http://www.lotusfoods.com/Volcano-Rice/p/LOT-503219&c=LotusFoods@SRI packed with minerals and antioxidants. It’s delicious, and has a mild flavor but if you can’t find it or don’t want to go searching for it you can just use regular brown rice. Also as for the greens you can use any kind you have on hand. I prefer kale and collards for this dish, but you can do all kale, or all collards or throw in some chard, whatever you want, don’t be afraid to be creative.***