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Creamy Sochan Greens

Ingredients

  • 1 onion or 2 bunches of green onions finely diced
  • 2-3 bunches of sochan (detach any long sochan shoots and slice into bite size pieces)
  • Optional: 1 bunch tender/baby greens such as spinach, beet greens, or baby swiss chard
  • 2 tbsp olive oil
  • 1½ cup coconut milk
  • 3 tbsp balsamic vinegar
  • 1½ tsp salt
  • 2 cloves garlic
  • 1 tsp dijon mustard
  • 1 tsp dried thyme
  • 1 tbsp nutritional yeast
  • 1 dash of cardamom
  • 1 tsp pepper

Instructions

  • Add finely diced onion/green onion to a sauce pan with olive oil, and vinegar. Cook with medium/high heat until onions become tender.
  • Add coconut milk, nutritional yeast, mustard, and thyme. Cook for two to three minutes and stir.
  • Optional: If sochan stems are long, cut into bite size pieces, add to pan, and sauté for 1 minute.
  • Add sochan leaves and remaining greens, salt, pepper, and cardamom. Cook until greens become soft.
  • Add garlic and cook for another two to three minutes. Serve warm.

Notes

Sochan is a tender, flavorful, mild tasting green. Add it to other foraged plants such as nettles and lambs quarters.