Braised greens aren’t just for Southern soul food. Once stirred into a fragrant broth of coconut milk, curry powder, garlic, and fresh ginger, they become wonderfully silky and aromatic, what might rightfully be considered comfort food in East Asian cuisine. Since the greens are already cooked, they only need to be warmed through in the sauce. If you haven’t made a batch of greens, stir in fresh spinach until wilted. Top with simply seared snapper, tilapia, or any mild, firm white fish. Chicken or shrimp would also be fine substitutes. Serve each bowl with a lime wedge; a squeeze brings the whole dish together.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add ginger and garlic; sauté 1 minute. Stir in curry powder; cook 30 seconds. Stir in sugar and coconut milk; cook until reduced by half, about 6 minutes, stirring frequently. Stir in greens and juice; reduce heat to medium, and cook 2 minutes. Divide greens and sauce among 4 shallow bowls. Keep warm.
Sprinkle fish with salt and pepper. Heat pan over medium-high. Add remaining 2 teaspoons oil to pan. Add fish to pan; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top each serving of greens with 1 fish fillet. Serve with lime wedges.
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