AIP Coconut Creamed Green
Prep time: 
Cook time: 
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Serves: 4
  • 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
  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.
Recipe by Autoimmune Wellness at