Chef Sammy Monsour


NOVEMBER 3, 2022





Prep Time

10 mins

Cook Time

10 mins

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Atlanta Buckhead.

Far more than just a side dish - a delicious bowl of greens has the power to heal the soul! Unlike most recipes that call for lard, ham hocks, or smoked turkey necks, this recipe is vibrantly vegan. Not by fad, but rather, by foodways. Cooking greens with coconut and ginger in a more plant-forward, healthy approach pays homage to the traditional cuisine of Coastal Georgia. Like much of the food celebrated and enjoyed throughout the South, this dish is rooted in African traditional ingredients and techniques that have evolved over time, generation by generation. Cooking greens is ceremonial. Even spiritual. Be sure to cook from the heart and you’ll surely taste the love in every bite.


4 c

swiss chard, chopped into 1" strips (stems finely sliced)

4 c (firmly packed)

spinach, chopped into 1" strips (stems finely sliced)

4 c (firmly packed)

kale, chopped into 1" strips (stems finely sliced)

4 c (firmly packed)

bok choy, chopped into 1" strips (stems finely sliced)

1/4 c

extra virgin coconut oil

2 Tbsp

ginger, minced

2 cloves

garlic, minced


medium yellow onion, diced small


serrano pepper, minced (optional)

1 14-ounce can

coconut milk

to taste

salt and pepper

Step 1

In a large pot over medium-high heat, sweat ginger, garlic, and onions (serrano as well if using) in coconut oil until translucent and fragrant. Approximately 3-5 minutes.

Step 2

Add all greens, stirring to wilt as you incorporate.

Step 3

Once all greens are in the pot, add coconut milk. Bring to a gentle simmer and reduce heat to medium-low / low, ensuring that you maintain a gentle simmer. Allow to cook until tender, approximately 3-5 minutes.

Step 4

Season to taste with salt and pepper.