5 from 1 vote
Thai-Style Sauteed Greens with Coconut Milk
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This quick and easy recipe for Thai-style sauteed greens with coconut milk is a super healthy and nutritious side dish! It can be made with swiss chard, collard greens, kale or spinach and gets a delicious Asian zing from fish sauce and chiles.
Course: Side Dish
Cuisine: Thai
Keyword: asian sauteed greens, healthy greens recipe, sauteed greens with coconut milk, thai, vegan greens
Servings: 2 servings
Calories: 157 kcal
Author: Kate Kordsmeier | rootandrevel.com
Ingredients
  • 1 heaping tablespoon organic coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon organic red pepper flakes
  • 1 organic jalapeno, diced
  • 2 large organic scallions, sliced
  • 1 large shallot, diced
  • 3 bunches greens, stems removed and roughly chopped (I recommend rainbow chard, but you could use spinach, collards or any kind of green you prefer)
  • 1/4 cup organic, unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 1 lime, juiced
  • salt and pepper , to taste
Instructions
  1. In a large skillet (I recommend Lodge cast iron), heat coconut oil over medium-high heat. Add garlic, ginger, red pepper flakes, jalapeno, scallions and shallot and saute for 3-5 minutes, or until soft and aromatic.
  2. Add the greens, 1-2 cups at a time, and saute until wilted and soft, about 2 minutes per batch.
  3. Stir in the coconut milk and fish sauce, tossing to combine. Garnish with lime juice and salt and pepper, to taste.
  4. Serve and enjoy!