Daily Fish Recipe
Coconut curry collard greens, parsnip, mushrooms, chutney
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Ingredients
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Coconut Curry Collard Greens
Parsnip and Mushroom Medley
Chutney
Method
Coconut Curry Collard Greens
- 1
Prepare the Collard Greens
Wash the collard greens thoroughly and remove the stems. Chop the leaves into bite-sized pieces.
- 2
Cook the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- 3
- 4
Add Coconut Milk and Spices
Pour in the coconut milk, add curry powder, salt, and black pepper. Stir well, cover, and simmer for about 10-15 minutes, or until the collard greens are tender.
Parsnip and Mushroom Medley
- 5
Prepare the Vegetables
Peel and dice the parsnips into small cubes. Clean and slice the mushrooms.
- 6
- 7
Chutney
- 8
Combine Ingredients
In a medium bowl, combine the diced mango, finely chopped red onion, chopped cilantro, and lime juice.
- 9
Season the Chutney
Add salt to taste and mix well. Let it sit for at least 10 minutes to allow the flavors to meld.