Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
2 Tbsp (30 g) coconut oil
2 shallot, sliced
3 cloves garlic, minced (~1 1/2 Tbsp or 9 g)
1 tsp minced ginger
1 large bundle collard greens, large stems removed, chopped
2 tsp curry powder, divided (plus more to taste)
2 tsp coconut sugar, plus more to taste
Sea salt to taste (~1/2 tsp)
1 large bundle kale (green or purple), large stems removed, chopped
1/2 cup, divided (120 ml) light coconut milk (or sub vegetable broth or water)
Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
Add collard greens, 1 tsp curry powder, coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
Add kale, another pinch of sea salt, remaining 1 tsp curry powder, and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
Best when fresh, though leftovers keep in the refrigerator for 2-3 days.