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Go60 YUM - recipes and the joys of dining
Share your recipes May 2017

Food Ventures

Coconut Creamed Greens

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Makes 4 servings

2 teaspoons coconut or olive oil

12 cups packed chopped turnip greens or kale, ribs removed

2 (14-ounce) cans coconut milk

6 cloves roasted garlic

½ teaspoon fine sea salt

Honey, optional

½ cup unsweetened shaved coconut, roughly chopped


For Roasted Garlic

1 head garlic

¼ teaspoon olive oil


Preheat the oven to 400 degrees F.

Remove the outer layers of the skin from the head of garlic and cut off about ¼ inch from the top, exposing the cloves. Place the garlic on a piece of aluminum foil. Drizzle the oil over the exposed cloves. Bring the edges of the aluminum foil together and crimp to close. Bake the garlic for 45 minutes to 1 hour, until fragrant and softened.

Place the oil in a large sauté pan and heat over medium heat. Add the greens and cook, stirring and tossing occasionally, until slightly wilted, 8 to 10 minutes. Add the coconut milk and roasted garlic. Stir until well mixed. Cover and cook for 10 minutes, stirring occasionally. Reduce the heat to medium-low, add the salt, and cook uncovered for an additional 30 minutes, stirring occasionally.

Transfer the greens to the bowl of a food processor. Pulse until the greens are broken down into chunky small pieces, about 30 seconds. Do not puree. Stir in the honey to cut any remaining bitterness from the greens. Pour into a shallow 8-inch casserole dish. Season the creamed greens with additional salt to taste. Sprinkle the coconut in an even layer over the greens.

Preheat the broiler. Broil the greens until the coconut is golden brown. Serve warm.


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