Coconut Creamed Greens & Mushroom

A delicious vegan friendly side dish to add to your meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine South African
Servings 4


  • 1 large onion, finely diced
  • Pinch ground nutmeg
  • 1 tbsp nutritional yeast (optional but gives a wonderful cheesy flavour to vegan dishes)
  • 1 tin unsweetened coconut milk
  • 1 large bunch swiss chard or kale
  • 250 g Portabellini mushrooms, sliced
  • ½ cup fresh pomegranate rubies
  • ½ cup coconut flakes, lightly toasted
  • Olive oil or coconut oil
  • Salt and freshly ground black pepper, to taste


  • In a large frying pan, heat a little olive or coconut oil.
    Add the onion and sauté until soft.
    Season well and add the nutmeg and nutritional yeast.
    Pour in the coconut milk and bring to a simmer.
  • Wash and dry the swiss chard.
    Roll up the leaves and roughly chop them
    Once the coconut milk has reduced slightly add the swiss chard.
    Simmer for a few minutes until the chard softens.
  • In a separate frying pan heat a fresh drizzle of olive or coconut oil.
    Pan fry the mushrooms until golden brown and just tender.
    Season lightly.
  • Spoon the greens and golden mushrooms into a serving dish.
    Top with the pomegranate rubies, toasted coconut flakes and a fresh crack of black pepper.
    Serve alongside any festive meal or enjoy as is.
Keyword christmas, festive, vegan, vegetarian