Serves: 6

Ingredients

1 lb linguine
1 tbsp olive oil
2 cloves garlic
1 jalapeno (ribs and seeds removed if less heat is preferred)

11⁄2 tbsp finely grated ginger

1 can coconut milk
1 bunch kale, stems removed, chopped

1 bunch spinach, chopped
1⁄4 cup (loosely packed) fresh mint leaves

salt

Instructions

1. Cook pasta in a large pot of boiling, salted water until al dente, 8-10 minutes.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic, jalapeno and ginger; cook until garlic is soft, about a minute. Add coconut milk, cover and turn up heat to bring to a simmer.
3. Add kale and spinach; cover and cook until just wilted and bright green (depending on the size of your pot, you may need to add it in bunches, letting a handful wilt then tossing in another handful).
4. Add mint and remove from heat. Puree sauce using an immersion blender (or a regular stand blender – just puree in batches or the steam created can blow the lid off). Add salt in big pinches, tasting as you go, until the flavours pop – then it is properly seasoned.
5. When the pasta is cooked, scoop out a cup of the pasta water before draining it. Toss the pasta with the sauce,adding splashes of pasta water if needed to thin out to desired consistency.
6. Recipe by Foodess.com at http://foodess.com/2014/01/creamy-greens-coconut-linguine/