Coconut Creamed Kale

coconut creamed kale

Source: Bon Appetit | Serves: 4 | Time: ~40 min


1/2 cup unsweetened coconut flakes

1.5 lbs #kale, destemmed and cut into 1-inch pieces

2 tbsp coconut oil

3 garlic cloves, crushed

1/2 large onion, finely chopped

1 serrano chili, finely chopped

1 1-inch piece of ginger, peeled and thinly sliced

Salt, to taste

1 tbsp mustard seeds

1 tsp coriander

1/4 tsp turmeric

1 cup coconut milk (I used light. Use full fat for creamier, I'm assuming)

1/4 cup chopped cilantro


Preheat 350 F. Spread out coconut flakes on a silicon mat lined baking sheet and toast undisturbed for 5-7 minutes, until some are golden brown. Remove and let cool.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cooking stirring often until golden brown, about 3 minutes.

Add onion, chile, and ginger. Season with salt. Cook stirring often until softened, about 5 minutes.

Add mustard seeds, coriander, and turmeric. Stir well and cook for 1 minute.

Add coconut milk to skillet and bring to a simmer. Add kale a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15-18 minutes.

Transfer to a serving dish and top with the coconut flakes and cilantro. Enjoy!

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