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Coconut Curry Greens with Runny Eggs
Ingredients
  • subheading: 2:
  • hot chiles (such as Fresno, Holland, or Thai), divided
  • subheading: 2:
  • tsp. sugar, divided
  • subheading: 2:
  • limes, divided
  • Kosher salt
  • subheading: 3:
  • bunches mature spinach (about 1½ lb. total), trimmed, rinsed, divided
  • subheading: 1:
  • large bunch of Tuscan kale (about 8 oz.), center ribs and stems removed
  • subheading: 1:
  • Tbsp. extra-virgin olive oil, plus more for drizzling
  • subheading: 1:
  • Tbsp. coriander seeds
  • subheading: 1:
  • lemongrass stalk, tough outer layers removed, coarsely chopped
  • subheading: 1:
  • 2" piece fresh ginger, coarsely chopped
  • subheading: 3:
  • garlic cloves, coarsely chopped
  • subheading: 15:
  • curry leaves (optional but highly recommended)
  • subheading: 1:
  • 13.5-oz. can full-fat coconut milk
  • subheading: 1½:
  • cups cilantro leaves with tender stems, divided
  • subheading: 1¼:
  • cups torn basil, divided
  • subheading: 6:
  • large eggs
  • Cooked rice (for serving; optional)
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