• 1 large onion, diced
  • 1 bunch garlic scapes, finely chopped
  • 1-2 tablespoons coconut oil
  • 1 can coconut milk
  • 4 cups broth (veggie or chicken), plus water if needed
  • 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste)
  • Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale (leftover from the week before), plus tatsoi, cilantro, and pea tendrils from the CSA share
  • Washed and chopped root vegetables, such as hakurei turnips, radishes, or golden beets
  • Salt, pepper, and cayenne pepper to taste.


In a large stockpot, heat the oil over medium heat. Sautee the onions until translucent, then add the garlic scapes and root veggies and sautee for about 5 minutes. Add coconut milk, curry powder, and broth. Add the washed, chopped greens, a little at a time. As the greens in the pot wilt, add more greens, and water to cover as needed. Simmer for 20 minutes. Add salt, pepper, cayenne pepper, and any other seasonings, to taste.


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