Greens With Coconut And Chiles Recipe

Name: Greens With Coconut And Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely grated unsweetened coconut (dried); 1 1/2 cups water; 3/4 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 (2-inch) fresh hot green chiles such as Thai or serrano; 4 garlic cloves; 2 tablespoons coconut oil or canola oil; 3/4 teaspoon black mustard seeds; 2 tablespoons raw rice such as basmati or Patna; 2 (3-inch) dried hot red Indian chiles; 3 large leaves red Swiss chard, chopped (about 3 cups); 1/2 teaspoon salt; 1 square piece banana leaf (optional); a 12- to 14-inch wok

Servings: persons

1 cup finely grated unsweetened coconut (dried)
1 1/2 cups water
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (2-inch) fresh hot green chiles such as Thai or serrano
4 garlic cloves
2 tablespoons coconut oil or canola oil
3/4 teaspoon black mustard seeds
2 tablespoons raw rice such as basmati or Patna
2 (3-inch) dried hot red Indian chiles
3 large leaves red Swiss chard, chopped (about 3 cups)
1/2 teaspoon salt
1 square piece banana leaf (optional)
a 12- to 14-inch wok

1
Stir together coconut and 1/2 cup water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour. Stir in cumin, turmeric, and 1/2 cup water until combined. Smash green chiles and garlic with flat side of a large knife and stir into coconut mixture.
2
Heat oil in wok over moderately high heat until hot but not smoking, then add mustard seeds and fry until they make popping sounds, about 15 seconds. Add rice and red chiles and cook, stirring constantly, until rice is golden, about 1 minute.
3
Add chard and salt and cook, stirring, until chard is wilted, about 30 seconds. Stir in coconut mixture and remaining 1/2 cup water and bring to a simmer. Cover chard mixture directly with banana leaf if using, then lid, and simmer until stems are crisp-tender, about 5 minutes. Discard banana leaf and simmer, uncovered, stirring occasionally, until liquid is evaporated and mixture is dry, 5 to 7 minutes.

269

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 cup finely grated unsweetened coconut (dried), 1 1/2 cups water, 3/4 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and more.

Yes, Greens With Coconut And Chiles 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!

Greens With Coconut And Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions