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LEAFY GREENS COOKED IN COCONUT MILK WITH SHRIMP
PAK TOM GKATI (THAI)
1 bunch kale, collards, chard or similar green, cut in 1- inch lengths
2 cups (or 1 can) unsweetened coconut milk (Mae Ploy or Chaokoh brand)
3 small shallots, peeled and crushed
1 teaspoon natural sea salt and palm sugar (to taste)
1/2 pound medium-size shrimp, shelled and butterflied
Rinse the greens well and drain. Heat the coconut milk in a saucepan over medium heat until it comes to a boil. Add the shallots and greens and cook at a gentle simmer, uncovered, until the greens are tender. Season with salt and palm sugar.
Increase heat to high and add the shrimp. Cook 1/2 to 1 minute longer, or until the shrimp turn pink. Ladle into a covered bowl and serve. Serves 6 to 8 as part of a multi- dish meal and rice.
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