Greens & Beans With Coconut Milk And Spicy Cashews

Name: Greens & Beans With Coconut Milk And Spicy Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 cup roasted, unsalted cashews or walnuts, coarsely chopped (see notes above if you are using raw nuts); 3 teaspoons to 4 Sriracha or sambal oelek, plus more to taste; 1 pinch kosher salt, to taste; 1 large onion, finely diced; 2 tablespoons finely chopped fresh ginger; 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk; 3 cups to 4 cooked white beans, see notes above; 1 bunch of Swiss chard or kale, leaves removed from stems and finely chopped; 1 splash vinegar or squeeze of lime, optional

Servings: persons

3 tablespoons unsalted butter
1 cup roasted, unsalted cashews or walnuts, coarsely chopped (see notes above if you are using raw nuts)
3 teaspoons to 4 Sriracha or sambal oelek, plus more to taste
1 pinch kosher salt, to taste
1 large onion, finely diced
2 tablespoons finely chopped fresh ginger
1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
3 cups to 4 cooked white beans, see notes above
1 bunch of Swiss chard or kale, leaves removed from stems and finely chopped
1 splash vinegar or squeeze of lime, optional

1
Melt 2 tablespoons of the butter in a large pot over medium heat. Cook nuts with 1 to 2 teaspoons of the Sriracha (depending on your heat tolerance), stirring occasionally, until nuts begin to toast, 3 to 5 minutes. Scrape into a small bowl and season with salt (nice, flaky salt if you have some on hand). Wipe out pan.
2
Melt remaining tablespoon of butter in same pot over medium-high heat. Add onion, ginger, and a pinch of salt, and cook, stirring occasionally, until translucent and tender, 8 to 10 minutes-you may have to turn the heat down to medium or medium low after a few minutes. Add another teaspoon or two of Sriracha and the can of coconut milk. Fill the empty can with water, add it to the pot, and bring it to a simmer. Add cooked white beans, 1/2 teaspoon kosher salt, and bring to a simmer. Simmer for 20 minutes or until mixture has begun to thicken and beans have begun to break down.
3
Stir in a handful of the greens, folding them in with a spatula to help them wilt. Repeat with more greens until you've added as much as you'd like. Taste. Add more salt until it tastes right. Squeeze with lime or splash with vinegar if desired.
4
Stir in half of the nuts. Scoop beans and greens into bowl. Garnish each bowl with remaining nuts.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 cup roasted, unsalted cashews or walnuts, coarsely chopped (see notes above if you are using raw nuts), 3 teaspoons to 4 Sriracha or sambal oelek, plus more to taste, 1 pinch kosher salt, to taste, and more.

Yes, Greens & Beans With Coconut Milk And Spicy Cashews falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!