Coconut Creamed Greens

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This AIP Coconut Creamed Greens recipe is a hearty and rich side for any special occasion or holiday meal. Its a twist on creamed spinach which you find around the holidays. This version uses a mix of hardy greens rather than spinach and more intense spices like ginger, gathoda powder and turmeric.

What is ganthoda powder used for?

Ganthoda powder is used as a ground pepper substitute in AIP dishes. It’s very similar to ginger but with a slight peppery flavor. But it’s rooted in Indian cuisine.

If you like this AIP Coconut Creamed Greens recipe then you’ll love these AIP side dishes.


AIP Coconut Creamed Green
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup unsweetened coconut flakes
  • 2 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches); remove ribs and stems and discard; cut leaves into 1-in strips
  • ¼ cup coconut oil
  • 6 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 1 4" piece ginger, peeled, grated
  • 1 teaspoon salt
  • 1½ teaspoons ganthoda powder
  • 1 teaspoon ground turmeric
  • 2 cups coconut milk
Instructions
  1. Add coconut flakes to a dry pan over high heat. Cook for a few minutes until slightly brown and toasted. Remove from the pan and set aside.
  2. Heat oil in a large skillet over medium. Add garlic, onions, ginger then let cook, stirring often, until onion is softened, about 5 minutes. Season with salt, add ganthoda powder and turmeric then stir to combine. Cook 1 more minute.
  3. Add coconut milk to skillet and bring to a simmer. Add greens a handful at a time. Give each handful time to wilt slightly before adding the next batch. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 10 minutes. Taste and season with more salt if needed.
  4. Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

 

About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.

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