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Beans & Greens with Coconut Milk.JPG

Beans & Greens with Coconut Milk

Active Time: 25 minutes / Cook Time: 45 minutes / Total Time: 50-55 minutes

Makes 4 servings


  • 2 tablespoons ghee or coconut oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 bunches kale, stemmed and thinly sliced
  • ½ cup water
  • 4 cups spinach
  • 1 teaspoon turmeric
  • 1 teaspoon cumin, plus more to taste
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 cans chickpeas, rinsed and drained
  • 2 cups low-sodium chicken broth
  • coconut milk, leftover from Pumpkin and Black Bean Soup, about ¾ cup
  • 2 tablespoons cilantro, chopped (optional)
  • juice of half a lemon (optional)


  1. Heat ghee in a large skillet over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 8-10 minutes. Add garlic and cook one minute.
  2. Add kale to pan with ½ cup water and cook, stirring often, until kale is tender, about 10 minutes.
  3. Add turmeric, cumin, salt, cayenne, chickpeas, broth, and coconut milk and increase heat to medium-high. Bring to a low boil, reduce heat to medium-low, and cook 15 minutes.
  4. Top with ¼ of beans and greens mixture, ½ tablespoon cilantro and squeeze of lemon juice, if using, and serve.
  5. Portion remaining beans and greens, cilantro, and lemon juice into each of two airtight containers and refrigerate for lunch tomorrow.