Greens with Garam Masala and Coconut Milk

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Greens with Garam Masala and Coconut Milk Ingredients 1 bunch swiss chard (rainbow or green is fine) 1 head broccoli 3 Tablespoon coconut oil 1 red onion, halved sliced thin 4 cloves garlic 2 Tablespoons garam masala (Indian spice) ¼ - ½ teaspoon cayenne pepper ½ teaspoon salt 1 inch piece fresh ginger (for grating) 1 can full fat, unsweetened coconut milk 1 cup vegetable broth/stock ½ cup pistachios ½ cup raisins 1 lime, halved Serve over cooked rice or cauliflower rice Directions 1. Take the leaves off the stems of the chard. Cut leaves into bite-size pieces or ribbons and the stems thinly. Set aside. 2. Cut the florets of broccoli into bite size pieces, and set aside with chard. 3. In a deep skillet or large saucepan over medium heat, add coconut oil to melt. Once melted, add the onion, garlic, garam masala, cayenne pepper and salt. 4. Stir frequently until onion is soft, about 3-4 minutes. If spices stick to bottom of the pan or darken in color, turn down the heat and/or add a Tbsp of water to deglaze pan. 5. Using a zester or fine grater, grate ginger into the pan, add chard and broccoli and stir ingredients together. 6. Add coconut milk and vegetable broth. Bring to a simmer and cook to thicken the sauce a little. Don’t thicken too much because you want it a little thin. Additional broth or water can help you adjust the thickness/thinness of the sauce. 7. Add the pistachios and raisins and add any additional salt, to taste. 8. Serve over cooked rice or cauliflower rice Recipe by Leigh Wagner KU Integrative Medicine | 3901 Rainbow Blvd, MS 1017 | Kansas City, KS 66160 | (913) 588-6208 | Fax (913) 588-0012 http://integrativemed.kumc.edu | E-mail: [email protected] 03252013 .

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