Last week my amazing neighbor went clamming, which means he brought us back 16 very beautiful and very large clams from the Barnegat Bay. Now, when he handed these precious bay gems over to my husband, he told him they would be great in a stew. The first thing that came to mind was the tasty French seafood stew, Bouillabaisse. I quickly decided to jet to the store and pick up the ingredients. Only when I got there, I forgot to purchase additional seafood (well, we were making a trip to the local brewery and it was 90 degrees in the car – so maybe it was on purpose).
Left to my devices, I landed up making a Seafood Stew that was a little on the lighter side, however I was left with a decent amount of leeks… which sat in my fridge for a couple of days until I just couldn’t take their presence anymore. I had to do something with them, but what?
After looking around in my cookbooks I found a recipe for leeks, greens, and coconut milk – yes… coconut milk. It sounded delicious and easy so I figured what the heck. I have tons of greens in my garden and I actually had coconut cream in my pantry. It was meant to be. Combined with some Japanese Buckwheat Soba Noodles that I received from my monthly Try the World box, I was set for a very fantastic lunch.
Note that this dish is definitely better when warm. The coconut milk makes a light and creamy coating on the warm noodles. If you’re heating up leftovers, I would recommend adding a little bit of coconut milk (or coconut cream and water) to a pan with the noodles, leeks, and greens. Enjoy!
Leeks and Greens with Coconut Milk Over Soba Noodles
(Adapted from River Cottage Veg cookbook)
1 cup of your favorite greens (I used a combination of collards and kale)
1-tablespoon coconut oil
2 garlic cloves
1-teaspoon curry powder
1-cup coconut milk or ½ cup coconut cream with ½ cup water
Red pepper flakes (or red pepper paste) to taste
1 handful roasted peanuts or cashews
1 tablespoon sliced scallions for garnish
Trim the leeks of the roots and fibrous tops, then cut in half, and cut each half into ½ inch ribbons. Place in a bowl of water and loosen up the pieces so that they’re not connected to each other. This will help get all of the grit out. Let sit for an hour then take the leeks out of the water (don’t drain because the grit and sand will be on the bottom of the bowl).
Sauté the garlic cloves, leeks, and greens in the coconut oil. Add the curry powder and red pepper flakes (if using). Sauté for a few minutes than add the coconut milk or cream and water mixture. Let cook until tender, but still slightly crunchy.
Meanwhile bring water to a boil and cook the soba noodles according to package directions. When cooked, combine with the leek mixture and serve with additional red pepper flakes, nuts, and scallions.
Super easy, super delicious, and super healthy!