Jamaican Coconut Curry Greens

This Jamaican coconut curry greens recipe is a flavorful and easy-to-make side dish that is perfect for any occasion. The collard greens and kale are cooked in a creamy coconut milk sauce that is infused with curry powder and turmeric. The result is a dish that is both flavorful and nutritious.

The origins of Jamaican coconut curry greens can be traced back to the days of slavery in the Caribbean. enslaved Africans working on sugar plantations were often given scraps of food, including collard greens and kale. They would often cook these greens with coconut milk, which was a staple ingredient in Caribbean cuisine. Over time, this dish evolved into the Jamaican coconut curry greens that we know and love today.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bunch collard greens, chopped
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 (14-ounce) can coconut milk
• 1/4 cup vegetable broth

Instructions

1. Heat a large pot over medium heat.
2. Add the collard greens, kale, onion, and garlic to the pot and sauté until the greens wilt.
3. Stir in the curry powder and turmeric and cook for 1 minute more.
4. Add the coconut milk and vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, or until the greens are tender.
6. Serve hot over rice or quinoa.

Why It Works

• The combination of collard greens and kale provides a good balance of flavor and texture.
• The coconut milk adds a rich and creamy flavor to the dish.
• The curry powder and turmeric add a warm and flavorful spice to the dish.
• The vegetable broth adds depth and flavor to the dish.
• Simmering the greens for 30 minutes allows them to become tender and flavorful.