Braised Winter Greens with Coconut and Curry

Name: Braised Winter Greens with Coconut and Curry
Yield: Serves 4
Ingredients: 3 tablespoons, olive oil; 1 , medium onion, minced (about 1 cup); 5 medium, garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 2 teaspoons, grated fresh ginger; 1 teaspoon, curry powder; 2 pounds, kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below); 1 cup, low-sodium chicken broth; 1 (14-ounce) can, coconut milk; , Table salt; 1 tablespoon, lime juice; , Ground black pepper; 1/3 cup, toasted cashews

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated January/February 2009

We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

SERVES 4

TIME 1 hour

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