INTRODUCTION

Creamy coconut milk, meaty mushrooms and vibrant wild greens – what’s not to love!  This delicious dish is perfect as a side or a meal in itself.

INGREDIENTS

1 Tablespoon olive oil, divided
1 pound Spiny Amaranth greens
1 1/2 cups coconut milk
1/2 teaspoon Dijon mustard
1 shallot, chopped
1 clove of garlic, minced
4 oz. shiitake mushrooms
2 teaspoons lemon juice

salt, pepper to taste

STEP 1

Heat 1/2 tablespoon olive oil in a large pan. Add the Spiny Amaranth, a few pinches of salt, and cook until the greens are just wilted. Remove from heat and transfer the greens to a colander to drain.

STEP 2

Press as much liquid as you can from the cooked greens.

STEP 3

Combine the coconut milk, dijon mustard, and a pinch of salt. Set aside.

STEP 4

Heat 1/2 tablespoon of oil. Add the chopped shallot, mushrooms, garlic, salt and pepper, and cook for a few minutes until soft. Add the lemon juice. Stir. Turn heat to low. Add half the coconut milk mixture and stir.

STEP 5

Add the Spiny Amaranth back to the pan. Pour in the rest of the coconut milk mixture and stir, heating until the greens and coconut milk are warmed through.

STEP 6

Serve immediately. Enjoy!

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