Collards and Kale with Ginger, Turmeric and Lemon

Photo by Michael Piazza / Styled by Catrine Kelty

Greens may not be the first food we crave on a chilly night, but simmer them slowly in coconut milk and a broth infused with ginger, turmeric and chili and they become deeply comforting. This dish is restorative and bright, a reminder that cozy doesn’t have to mean heavy.

Serves 4–6

2 tablespoons olive oil
4 cloves garlic, minced
1 (2-inch) piece fresh ginger
1 teaspoon each: ground ginger, turmeric, coriander, smoked paprika, dark chili powder
1–2 shallots, finely sliced
1 (15-ounce) can chickpeas
pinch of red pepper flakes (optional)
2 cups broth (vegetable or chicken)
1 (13-ounce) can light coconut milk
1 bunch collard greens
1 bunch Tuscan kale
zest and juice of 1 lemon
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add garlic, fresh ginger, turmeric, coriander, smoked paprika, chili powder and ground ginger; cook until fragrant, about 2 minutes. Add shallots and cook until translucent. Stir in chickpeas and red pepper flakes. Pour in broth and coconut milk.

Bring to a simmer, then add greens. Cook until wilted and vibrant. Stir in lemon zest and juice, then season with salt and pepper to taste. Serve on its own or over rice.

This recipe appeared in the Winter 2026 issue as part of a larger story: Rooted in Comfort.