We loaded up the seasoning for this meal with a lot of extra Turmeric. As a side dish you can’t go wrong, the flavors complimented Baked Sweet Potatoes and Pan Fried Pork Chops perfectly.
Mixed Greens with Curry Spice
Wash, trim and roughly chop Greens (we used a mix of Turnip, Kale and Cabbage but any will be great). 4 cups of Cabbage and 1 pound of leafy Greens are a nice ratio for 2-4 people.
Trim and slice 1 small Onion
Trim and chop 2-3 cloves of Garlic
In a large skillet or soup pot heat 3-4 Tablespoons Butter or Coconut Oil over medium-high heat, add Onion and Greens. Stir-fry for 5 minutes, season with salt and pepper then reduce heat to medium. Add Garlic and as much Curry Spice as you like, we used extra Turmeric. Cover and simmer cook for another 10 minutes, preheat oven to 375 degrees.
Place Greens in a baking dish and pour 1/2 can Coconut Milk over all, top with grated cheese of your choice (we used Wright Dairy Copperhead Cheddar).
Bake at 375 for 10-20 minutes or until browned and bubbly.
