Supporting Sustainable Agriculture since 1973

Seasonal • Local • Organic


Squash Soup

It will warm you up and leave you satisfied.


Green Apple Tart

A delicious dessert featuring Granny Smiths.


Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Main Dishes - Vegetarian Braised Winter Greens with Coconut and Curry
Braised Winter Greens with Coconut and Curry PDF Print E-mail


  • 3 T. olive oil
  • 1 medium onion, minced (about 1 cup)
  • 5 medium garlic cloves, minced or pressed (about 5 teaspoons)
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 2 pounds kale or collard green, ribs removed, leaves chopped into 3-inch pieces
  • 1 cup chicken broth
  • 1 cup coconut milk
  • Salt
  • 1 T lime juice
  • Garnish: 13 cup toasted cashews


  1. Heat 2 tablespoons oil in large pot over medium heat until shimmering.  Add onion and cook, stirring frequently, until softened and beginning to brown, 4-5 minutes.  Add garlic, fresh ginger and curry powder; cook until garlic is fragrant, about 1 minute.  Add half of greens and stir until beginning to wilt, about 1 minute.  Add remaining greens, broth, coconut water and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low.  Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
  2. Remove lid and increase heat to medium-high.  Cook, stirring occasionally, until most of liquid has evaporated, 8 to 12 minutes.  Remove pot from heat; stir in 2 teaspoons lime juice and remaining tablespoon olive oil. 
  3. Season with salt, pepper, and remaining teaspoon lime juice. 

Search for recipes of certain types or using specific ingredients!