Vegan Coconut Milk Creamed Winter Greens

Vegan Coconut Milk Creamed Winter Greens and Roasted Sweet Potato and Apple Home Fries are currently Chef Margot’s favorite staples. As the nights get frosty, but the days are clear and beautiful, this vegan yet hearty meal is just what the Doctor ordered! You can use any combination of roots for the home fries recipe and any combination of greens for the creamed greens. Whatever looks good at the Farmers’ Market!

Ingredients:
1 Tbsp. vegetable or other neutral-flavor oil
3 Tbsp all-purpose flour
2 shallots, peeled, sliced thin
3-4 cups coconut milk
½ red bell pepper (optional), seeded and julienned
3-4 large bunches winter greens
Salt and freshly ground black pepper

Directions:
Heat a heavy-bottomed stockpot over medium heat with the vegetable oil. Add the shallot and the flour and cook, stirring constantly, until the flour starts to turn golden (do not brown!). Add the coconut milk slowly, stirring, and cook for about 5 minutes. Add the red bell pepper and the sliced winter greens (we used Purple Kale and Collard greens) and cook for another 15 minutes, stirring frequently so as not to burn or brown the mixture. Add a bit more coconut milk if necessary. Remember greens have a lot of natural salty flavor, so taste before you add the salt. Add salt and black pepper to your taste. Serve in a preheated earthenware bowl to retain the heat at the table.

A nice garnish to this dish would be any type of toasted nuts or seeds (we like sesame seeds and a bit of togarashi seasoning, or slivered, toasted almonds). You can, of course, serve these as new delicious sides to any meat-centered meal (like your Thanksgiving Turkey!).