Coconut Curry Greens

This recipe comes from Bon Appetit.

4 servings

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale. Plus the saucy, creamy base is a green curry paste made from lemongrass, coconut milk, chiles, and cilantro.

INGREDIENTS

• 2 hot chiles (such as Fresno, Holland, or Thai), divided

• 2 tsp. sugar, divided

• 2 limes, divided

• Kosher salt

• 3 bunches mature spinach (about 1½ lb. total), trimmed, rinsed, divided

• 1 large bunch of Tuscan kale (about 8 oz.), center ribs and stems removed

• 1 Tbsp. extra-virgin olive oil, plus more for drizzling

• 1 Tbsp. coriander seeds

• 1 lemongrass stalk, tough outer layers removed, coarsely chopped

• 1 2" piece fresh ginger, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 15 curry leaves (optional but highly recommended)

• 1 13.5-oz. can full-fat coconut milk

• 1½ cups cilantro leaves with tender stems, divided

• 1¼ cups torn basil, divided

• 6 large eggs

• Cooked rice (for serving; optional)

RECIPE PREPARATION

• Slice 1 chile into rings, flicking out seeds and removing membranes if desired. Transfer to a medium bowl. Add 1 tsp. sugar, 1 Tbsp. lime juice (from ½ lime), and a pinch of salt and toss to combine; set aside until ready to use. Cut remaining lime half into wedges; set aside for serving. Coarsely chop remaining chile.

• Cook spinach and kale in a large pot of boiling salted water until bright green and tender, 1–2 minutes. Immediately transfer to an ice bath. Drain and squeeze dry (no need to squeeze to death), then coarsely chop.

• Heat 1 Tbsp. oil in a 10" skillet over medium until shimmering. Cook coriander seeds, stirring frequently, until fragrant and a shade darker, 2–3 minutes. Reduce heat to medium-low and add chopped chile, lemongrass, ginger, garlic, and curry leaves (if using); season with salt. Cook, stirring frequently, until curry leaves are crisp and aromatics are just starting to soften, about 3 minutes.

• Transfer lemongrass mixture to a blender or food processor and blend until finely chopped. Add coconut milk, 1 cup cilantro, 1 cup basil, ¾ tsp. salt, and remaining 1½ Tbsp. lime juice and 1 tsp. sugar. Continue to blend until smooth. Taste and season with salt if needed.

• Heat same skillet over medium (no need to wipe out). Add greens and cook, stirring to gently separate and cook off remaining liquid, 1–2 minutes. Pour curry sauce over, stir to combine, and bring to a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and greens are very tender, 4–6 minutes. Season with salt.

• Using a spoon, make 6 indentations in greens, then crack an egg into each. Cover and cook, rotating pan occasionally, until egg whites are opaque and cooked through, 6–10 minutes, depending on how runny you want them. Remove from heat and sit 5 minutes to give sauce a chance to set.

• Right before serving, add remaining ½ cup cilantro and ¼ cup basil to reserved chile-lime mixture. Season with salt and gently toss to combine.

• Top shakshuka with herb salad and drizzle with oil. Serve with reserved lime wedges and rice alongside (if using).