Kitchener Naturopath shares recipe for Leeks and Greens with Coconut Milk

Leeks and Greens with Coconut Milk Ingredients

4 or 5 medium leeks, trimmed of tough ends

8 oz /250g kale

Swiss chard or cabbage (optional), tough stalks removed

2 tablespoons sunflower oil

3 garlic cloves sliced

1 tsp curry powder

1 2/3 cups coconut milk

2 oz (60 g) peanuts or cashews coarsely chopped or crushed to finish (optional)


  • Cut the leeks into ½ inch slices on the diagonal.  If using greens, shred into ½ inch ribbons and set aside.
  • Heat the sunflower oil in a large frying pan over medium-low heat and sweat the garlic for a couple of minutes, being careful not to let it burn.
  • Add the leeks and sauté for a few minutes, then add the curry powder and cook, stirring occasionally, for another couple of minutes, until the leeks are becoming tender but still have a bit of bite.
  • Add the greens, if using, and sweat down for 3 minutes or so, until wilted but still slightly crunchy.
  • Pour in the coconut milk and heat through, letting it bubble for just a minute.  Serve at once, sprinkled with peanuts or cashews if you choose.
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