Braised Coconut Greens
Spiritual Nutrition:
🤍 Crown (Clarity + Connection): Coconut milk nourishes spiritual receptivity and inner peace.
💜 Third Eye (Intuition + Perception): Shallots and garlic support insight and energetic clarity.
💙 Throat (Expression + Truth): Kaffir lime and ginger support honest communication and expression.
💚 Heart (Compassion + Circulation): Leafy greens anchor emotional resilience and ancestral vitality.
💛 Solar Plexus (Confidence + Vitality): Lime zest and scallions ignite digestive fire and inner strength.
🧡 Sacral (Creativity + Pleasure): The infusion process honors pleasure, flow, and nourishment.
❤️ Root (Grounding + Immunity): Coconut oil and warming aromatics support immunity and grounding.
Nourishment Notes
Know how to approach your greens:
These might be the best greens you've ever had; a big part of why is the texture! I highly encourage you to use a variety of greens here, especially the more ruddy curly green kale and the hearty Russian Red.
All mixed together, in that rich and creamy broth, the greens have this incredible dense bite that adds to the humble complexity of this dish.
The next part is the aromatic coconut broth. Ooof! It is a WINNER! The trick is allowing the coconut milk to simmer with the ginger and kaffir before adding anything else. The coconut fat absorbs those flavors and coats the greens in savory magic.
Serves: 4–5 friends
Total Time: 25 minutes
Ingredients
Leafy Greens – 4 bunches, any mix (Dino Kale, Curly Kale, Red Kale, Collards, mature Spinach, Chard), stems removed, leaves torn
Shallots – 3 large, thinly shaved or sliced
Fresh Ginger – 1-inch, minced or grated
Fresh Garlic – 2 cloves, sliced into chips or finely minced
Full-Fat Coconut Milk – 1.5 cans (organic preferred)
Scallions – 3, white + light green parts sliced thin
Kaffir Lime Leaves – 3 (optional but highly recommended)
Lime Zest – from 1 lime, finely minced
Red Chili Flakes – a dash (adjust to spice preference)
Healthy Cooking Fat – such as ghee, coconut oil, or avocado oil
Sea Salt – to taste
Method
In a large, deep pan with a lid, heat a generous spoonful of cooking fat over medium heat. Add the shallots and sauté until aromatic and translucent, about 3–5 minutes. Stir in the ginger and garlic, cooking just until fragrant but not browned. Add a pinch of salt and pour in one full can of coconut milk. Bring it to a gentle simmer and add the kaffir lime leaves if using—let them steep for a few minutes before introducing the greens.
Add all the torn greens to the pot with another dash of salt. Cover and reduce the heat to low, allowing the greens to wilt and shrink for 10–15 minutes. Once they’ve softened and reduced in volume, uncover and toss to coat thoroughly. If the broth looks low or if you love extra creaminess, stir in the remaining half can of coconut milk. Adjust salt to taste.
To finish, remove the kaffir lime leaves (or leave them in for rustic flair). Sprinkle over the lime zest, a light dash of chili flakes, and sliced scallions. Serve warm with fish and rice—or spooned straight from the pan.
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
