Squash and Greens in Coconut Milk

January 5, 2009

Squash and Greens in Coconut Milk

Sara Jones, Tucson CSA

This is a very simple, yet tasty recipe, with lots of room for
innovation. If you like curry flavors, add more spices to the mix,
sautéing them with the onions before adding the rest of the
ingredients. You can also add tofu, garbanzo beans or cooked
chicken for a complete meal, served over rice.

1 bunch CSA greens, cleaned and roughly chopped
About 2 cups peeled winter squash, diced small
1 inch fresh ginger, grated
1 onion, sliced thinly
1/2 teaspoon ground coriander
2 teaspoons oil
1/2 can coconut milk
Red chile flakes, to taste
Soy sauce, to taste
Lime juice

In a large skillet, heat oil over medium high heat and add onion.
Cook until beginning to brown. Add ginger, chile flakes and
coriander and cook until fragrant. Add vegetables and coconut
milk, plus about 1/4 cup of water. Bring to a low simmer and
cook until squash is tender. Season to taste with soy sauce and a
bit of lime juice.

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