Coconut Curried Greens

What about those dishes so delicious that you can’t resist going back for more? Or, you can’t stop yourself from taking bites off the plate and then slapping your hand for doing it?

This is one of them. Get ready for my newest curry obsession: 30-minute AMAZING Coconut Curried Greens.

This recipe requires only one pan, 30 mins, and ten ingredients. Since I had to make my curry powder * because I ran out of the jar I usually use, I included a DIY version. Spoiler alert! It’s like gold dust, and I want it on everything. Please do it!

We’re also talking about kale and collard greens. Also, there is coconut sugar, light coconut milk, and sea salt. This combination of ingredients is by far the most delicious (and healthy!) greens I’ve ever tried. These could be on a weekly rotation at our house in the future.

Collard Greens

Collard greens have been around in the eastern Mediterranean since prehistoric times. In the 1600s, Africans brought them to America and cooked them down into a gravy known as “pot likker.” These greens are nutrient-rich and delicious. They became a staple of African-American cooking.



  • Coconut oil 2 Tbsp
  • Two medium shallots (sliced)
  • Three cloves garlic* (minced)
  • 1 tsp of minced ginger
  • One large bundle of collard greens (large stalks removed and chopped)
  • Use 2 tsp Curry Powder ( divided / plus more to your taste).
  • Coconut sugar 2 tsp (plus as desired)
  • As per the original recipe, add sea salt to taste (1/2 tsp).
  • Kale, large bundle (green or purple; large stems removed and chopped);
  • Half a cup light Coconut Milk (or substitute vegetable Broth or Water // divided).


  • Coconut flakes toasted


  • A large cast-iron or metal skillet should be heated on medium heat. Once the coconut oil is hot, add shallots, garlic, and ginger. Saute shallot for 2-4 mins or until it is fragrant and tender.
  • Add the collard greens and coconut sugar. Also, add half of the curry powder (the original recipe calls for 1 tsp), as well as a pinch of sea salt. Stir well to combine, then reduce heat to medium-low. Cook for 4-5 mins, stirring frequently, or until the greens are tender but not mushy.
  • Add the kale and coconut milk. Stir well to combine, then cover the kale again to steam it for 2 to 4 minutes or until it appears tender.
  • Add more salt, sweetness, or curry powder to your taste.
  • Serve immediately, either as-is or with toasted flakes of coconut. This dish would go well with my 30-minute Coconut Curry recipe, Coconut Red Curry and Chickpeas with Coconut, Thai Yellow Coconut Curry and Mango, Coconut Curry Ramen Recipe, Spicy Red Lentil Curry Recipe, 1-pot Kale sweet potato Curry Recipe, Green Chickpea Curry & Couscous Recipe, Easy Chana Masala Recipe.
  • Fresh is best, but leftovers can be kept in the fridge for up to 2-3 days.

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