~Fast and Fabulous~Lemon Coconut Greens

by angelika on November 20, 2012

Here is a quick, delicious, and healthy dinner that you can have on the table in 30 minutes or less. It combines two of my favorite flavors. Lemon and coconut. Basmati rice cooked in coconut milk gives the aromatic treat a wonderful depth, lemon zest and the remaining coconut milk braise greens to delicious perfection. This dish is one of our favorite go to weeknight meals.

If you are still looking for ideas for Thanksgiving please check out this composite post I did of all the best of our holiday dishes. Thanksgiving is taking a back seat for us this year. Stephen has to work half the day, and Q turns 6 the following weekend. I am making some of my standard dishes, but my real focus this week is trying to pull off the cake Q has requested. It’s a tough one- so wish me luck. Hopefully I will post it for you next Monday. If you don’t see it, you can assume it was a disaster. (albeit a delicious one)

To make coconut rice, cook a cup of white basmati rice  in 1 cup water and 1 cup coconut milk. You want the kind you get out of a can. It’s a creamier thicker version of the coconut milk people drink these days. Add a generous pinch of salt and bring to a boil. Reduce the heat to low and steam with the lid on for 15 minutes. Fluff with a folk, then set aside until you are ready to eat.

In a saucepan saute the onion until translucent. Add the garlic. Add the bok choy stems and saute for 3 minutes. Add in the broccoli rabe and the bok choy greens and sauté for a few minutes. Add in the coconut milk and lemon zest, cover and steam for 5 minutes. Test vegetables for doneness. Add juice of half a lemon and salt and pepper to taste.

 

Fast and Fabulous~Lemon Coconut Greens
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Serves: 4
Ingredients
  • 1 small yellow onion, diced (1 cup)
  • 3-4 cloves of garlic minced, (2 tablespoons)
  • 2 tablespoons coconut oil (or an other oil)
  • 1 bunch broccoli rabe, chopped (3 cups)
  • 4 cups chopped bok choy
  • zest of ½ lemon
  • juice of ½ lemon
  • salt and pepper to taste
  • ~rice~
  • 1 cup white basmati rice or jasmine rice
  • 1 cup canned coconut milk
  • 1 cup water
  • generous pinch of salt
Instructions
  1. To make coconut rice, cook a cup of white basmati rice in 1 cup water and 1 cup coconut milk. You want the kind you get out of a can. It's a creamier thicker version of the coconut milk people drink these days. Add a generous pinch of salt and bring to a boil. Redice the heat to low and steam with the lid on for 15 minutes. Fluff with a folk, then set aside until you are ready to eat.
  2. In a saucepan saute the onion until translucent. Add the garlic. Add the bok choy stems and saute for 3 minutes. Add in the broccoli rabe and the bok choy greens and sauté for a few minutes. Add in the coconut milk and lemon zest, cover and steam for 5 minutes. Test vegetables for doneness. Add juice of half a lemon and salt and pepper to taste.

 

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