A delightful and creamy dish featuring tender greens braised in coconut milk with a hint of lemon zest.
Bring a large pot of salted water to a boil.
Make sure the water is well-salted to season the greens as they blanch.
Add the greens to the boiling water and cook for 2 minutes.
Blanching helps to retain the vibrant color of the greens.
Drain the greens well and set them aside.
Use a colander to ensure all excess water is removed.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot but not smoking before adding the onions.
Add the onions to the skillet and cook, stirring often, until soft and translucent, about 5 minutes.
Stirring frequently prevents the onions from browning too much.
Add the blanched greens, coconut milk, lemon juice, and lemon zest to the skillet. Stir well.
Mix thoroughly to ensure the greens are evenly coated with the coconut milk.
Simmer the mixture until the greens are tender, about 5 minutes.
Keep the heat low to avoid curdling the coconut milk.
Season with salt and black pepper to taste.
Taste and adjust the seasoning as needed.
Serve the greens warm as a side dish or over rice.
Garnish with additional lemon zest for a fresh touch.
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