Submitted by: Helen Banham
Prep Time: 10 Minutes
Cook Time: 7 Minutes
Servings: 4
Leeks & Greens with Coconut Milk from River Cottage Vegetable Every Day, in England
5 med. leek, fresh, organic
1 bch. kale
2 tbsp. coconut oil
3 garlic
1 tsp. curry powder
14 1/2 fl oz. canned coconut milk
sea salt & black pepper to taste
2 oz. cashews
Cut the leeks into 1cm slices on the diagonal. If using greens, shred into 1cm ribbons & set aside. Heat the oil in a large frying pan over a medium-low heat & sweat the garlic for a couple of minutes, being careful not to let it burn. Add the leeks & saute for a few minutes, then add the curry powder or paste & cook, stirring occasionally, for another couple of minutes, until the leeks are becoming tender but still have a bit of bite. Add the greens, if using & sweat down for 3 minutes or so until wilted but still slightly crunchy. Pour in the coconut milk & heat through, letting it bubble for just a minute. Serve at once, sprinkled with peanuts or cashews if you like.
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