Project Description

Coconut Creamed Greens & Mushroom
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Servings 4

Ingredients
  

  • 1 large onion, finely diced
  • Pinch ground nutmeg
  • 1 tbsp nutritional yeast (optional but gives a wonderful cheesy flavour to vegan dishes)
  • 1 tin unsweetened coconut milk
  • 1 large bunch swiss chard or kale
  • 250 g Portabellini mushrooms, sliced
  • ½ cup fresh pomegranate rubies
  • ½ cup coconut flakes, lightly toasted
  • Olive oil or coconut oil
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • In a large frying pan, heat a little olive or coconut oil.
    Add the onion and sauté until soft.
    Season well and add the nutmeg and nutritional yeast.
    Pour in the coconut milk and bring to a simmer.
    Wash and dry the swiss chard.
    Roll up the leaves and roughly chop them
    Once the coconut milk has reduced slightly add the swiss chard.
    Simmer for a few minutes until the chard softens.
    In a separate frying pan heat a fresh drizzle of olive or coconut oil.
    Pan fry the mushrooms until golden brown and just tender.
    Season lightly.
    Spoon the greens and golden mushrooms into a serving dish.
    Top with the pomegranate rubies, toasted coconut flakes and a fresh crack of black pepper.
    Serve alongside any festive meal or enjoy as is.