Coconut Creamed Kale and Scallops
- 1 pound wild caught scallops (to serve a family of 4-5)
- 2 Tbsp fresh bacon fat, coconut oil, butter, or ghee
- 1 cup Jasmine rice with 2 cups water or 1 cup water and 1 cup broth
- 1 bunch fresh organic greens: kale, collards, chard, spinach, or bok choy
- 1 shallot
- 1 can whole fat coconut milk
- Fresh grated nutmeg
- Make rice first ,the rest will finish within the 20 minutes it takes to cook
- Wash the jasmine rice a few times, bring 2 cups of liquid to a boil
- Pour in rice, cover, and turn to lowest setting for 20 minutes
- Chop the shallot into small pieces
- Wash and cut the greens into very small ribbons
- Melt 1 Tbsp of healthy fat into the pan
- Add shallot for 2-3 minutes and then add the greens on top
- Season with sea salt and wait for greens to wilt
- When greens are wilted 2-3 minutes, add the coconut milk
- Turn down to low and simmer gently
- Melt the other tablespoon of fat into another pan
- Season the scallops lightly with sea salt and add to the hot pan
- Sear for 2 minutes on each side, careful not to overcook!
- Grate the nutmeg over the greens before serving
- Turn off heat to scallops and squeeze a lemon over the top
- Serve 3-4 scallops per person on top of the greens which is over the rice