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Tastings from the Duke Integrative Cafe

December 6, 2016


Braised Winter Greens with Coconut & Curry
Recipe Provided by Chef Cate Smith and Culinary Partner Meriwether Godsey
Yield 4 servings


  • 3 tbsp. olive oil
  • 1 medium onion, minced
  • 5 medium garlic cloves, minced
  • 2 tsp. fresh grated ginger
  • 1 tsp. curry powder
  • 2 pounds kale or collard greens, ribs removed, leaves chopped and rinsed
  • 1-cup low sodium vegetable broth
  • 1 14-ounce can of coconut milk
  • Salt and pepper to taste
  • 1 tbsp. fresh lime juice
  • ¼ cup chopped cashews


  1. Heat 2 tablespoons oil in Dutch oven over medium heat, add onion and cook, stirring often, until the onion starts to brown and soften.
  2. Add garlic, ginger and curry powder; cook until fragrant, about 1 minute.
  3. Add half of greens and stir until beginning to wilt, about 1 minute.
  4. Add remaining greens, broth, coconut milk and little salt, quickly cover and reduce heat to medium low.
  5. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
  6. Remove the lid and increase heat to medium high.
  7. Cook stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes.
  8. Remove pot from the heat, stir in lime juice and remaining oil, season with salt and pepper.
  9. Top with cashews.


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