Recipe Instructions:
Ingredients
1 10-oz. bunch curly kale
1 10-oz. bunch rainbow chard
3 cups packed fresh baby spinach
3 tablespoons unrefined coconut oil, divided
1 large shallot, chopped
2 cloves garlic, finely chopped
1 teaspoon kosher salt, divided
1 13.66-oz. can unsweetened coconut milk,* well shaken and stirred
⅛ teaspoon freshly grated nutmeg
Freshly ground black pepper, for serving
Directions
Wash greens and pat dry. Remove and discard kale stems. Remove chard stems; trim stems, finely slice, and set aside. Stack kale and chard leaves; roll into a cigar shape and finely slice. Place sliced leaves and spinach in a large bowl.
Heat 1 tablespoon oil in a saucepan over medium. Add shallot, garlic, and ¼ teaspoon salt; cook, stirring often, until softened, about 2 minutes. Add coconut milk and bring to a simmer over medium. Simmer, stirring occasionally, until mixture is thickened and liquid is reduced by about half, 8 to 10 minutes. Remove from heat. Stir in nutmeg.
Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high. Add sliced chard stems and ¼ teaspoon salt; cook, stirring often, until softened, about 4 minutes. Add mixed greens in 4 batches, letting leaves wilt before next addition. Cook, stirring constantly, until leaves are bright green and liquid in bottom of pot is mostly evaporated, 5 to 7 minutes. Season with remaining ½ teaspoon salt.
Add coconut milk mixture to greens; stir until well combined. Remove from heat and season with several grinds of pepper.
*Made from the white flesh of coconuts, coconut milk is a culinary multitasker that lends creamy richness to more than just curries. Its mild flavor makes it an excellent swap for cow's milk in smoothies, soups, and baked goods.
