1 lb broccoli raab*

3 Tb peanut or canola oil

1 medium onion

1-2 fresh hot green chilies

1 tsp salt

¼ tsp turmeric

2-3 Tb shredded coconut


Thinly slice onion.  Slice chilies in half lengthwise.  Chop broccoli raab in fine shreds.  Put the oil in a large frying pan or wok.  When at medium-high heat add onion and green chilies  Fry until onion has browned a bit – about 5 minutes.  Add shredded greens, salt and turmeric.  Stir mixture for a few minutes until greens are slightly wilted.  Turn heat to low, cover and cook for about 10 minutes until greens have reached the desired tenderness (different people like their greens more or less cooked).  Stir in coconut and turn off heat.  Serve over a bed of rice (or with cooked taro or yucca if you can find it!).

* You  may also use kale or collards.

Addapted from recipe in World Vegetarian by Madhur Jaffrey.