The farmer’s markets are filled with beautiful greens.. Kale, collards, mustard and turnip greens are abundant. I was thinking of something different to do with my greens and began looking at recipes. There were recipes for creamed spinach and I thought an anti-inflammatory adaptation would be wonderful. I have replaced butter with olive oil and cream with full fat coconut milk. I have added anti-inflammatory spices that boost the flavor. This is a quick recipe. Adapt to any greens that you choose, I also use beet greens. It is incredibly nutrient dense. The turmeric creates a golden glow to the cream sauce. This makes two large servings. 

Creamed Greens

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 medium sized onion, finely chopped
• 1/2 inch ginger, grated
• 1/2 inch turmeric root, grated or ½ teaspoon ground turmeric
• Sea salt
• 7 cups greens, roughly chopped (I used kale, rainbow chard and beet greens)
• 3/4 cup full fat coconut milk, blended well
• 1/4 tsp nutmeg, grated
• Maple syrup, dark 

Instructions

1. Mince the garlic at the beginning of preparation and allow it to sit 10 minutes. This allows for the release of anti-inflammatory alliinase from the garlic.
2. Heat the olive oil over medium heat. Sauté the onion with a pinch of salt until golden. As it caramelizes, the sugars are released and flavor sweetens. Add the minced garlic, grated ginger and turmeric and sauté gently 2 minutes. Add the greens a portion at a time with another pinch of salt. As the greens cook down, add more until all are added. Once the greens wilt down, allow the moisture to cook out. Add the coconut milk and allow it to simmer just enough to warm. Add the nutmeg. 
3. Adjust the taste. You may want to add more salt. If the greens are bitter, add 1/4-1/2 teaspoon of dark maple syrup.  

Cook’s note: Grate ginger, turmeric and nutmeg with a microplane.