Chilli Coconut Greens

The greens would be fantastic served stir-fried chicken or prawns. Top with chopped, roasted peanuts for crunch and even more flavour!

Main Image

Ready in 25mins

Serves 4 (as a side)



4 cloves garlic 

2 shallots 

½-1 red chilli 

3-4 cm ginger 

4 spring onions 

150g kale 

150g cavolo nero 

½ lime  

2 Tbsp coconut oil 

¼ tsp soy sauce 

¼-½ tsp fish sauce 

¼ tsp brown sugar 

½ cup coconut milk 


  1. Roughly chop garlic and shallots; remove seeds from chilli and thinly slice; peel ginger and slice into thin matchsticks; thinly slice spring onions; remove stem from kale and cavolo nero (discard stem) and slice leaves 2cm; cut lime into wedges. Set all aside separately.  

  1. Heat coconut oil in a large fry pan on medium heat. Cook garlic, stirring for about 1 minute, until golden brown. Add shallots, chilli, ginger, ¾ of the spring onions and a pinch of salt and cook, stirring often, for 4-5 minutes, until softened.  

  1. Add kale and cavolo nero to pan, 1-2 handfuls at a time, allowing them to wilt slightly before adding more. Cook, tossing occasionally, for 2-3 minutes, until greens are tender. Add the soy sauce, fish sauce, sugar, half the coconut milk and stir to coat. Season to taste. 

  1. To serve, place greens in a medium serving bowl and top with remaining coconut milk and spring onions. Squeeze over lime.  

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