The Ingredient That Makes Us Want a Pile of Greens Every Night

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The Ingredient That Makes Us Want a Pile of Greens Every Night
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Start cooking your greens with coconut milk and you'll never go back

made, plus there's coconut milk, so it was a no-brainer. It has the same creamy, comforting quality as creamed spinach, but without the nap-inducing dose of heavy cream and baby food texture. Now I can't stop making it.Let me say in advance that this works a lot better for hardier greens so that they don't get too soggy with the added liquid. Remove the leaves from their stems, wash, and slice or tear into one or two-inch thick pieces.

Get a skillet with aromatics going for a few minutes until they start browning. Add the greens in about a handful at a time if you're making a lot of it, allowing them to wilt before adding more. You can do it all at once if you're cooking for one or two—the point is just that you don't want to crowd the pan. Cook until they're tender but still a little crisp.

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