2.23.16 Spicy Sauteed Kale with Coconut Milk
I’ve always been a big fan of eating greens, but in our household, I’m pretty sure I’m totally alone in this respect. Forrest would probably rather eat pretty much anything other than a side of greens. On the one hand, that means more greens for me. On the other hand, part of me feels like he is really missing out, which is why, much to his chagrin, I keep cooking them in various ways in an attempt to get him to see the light on this. We’ve had some good successes too. Like that time I pickled said greens and served them atop grilled pork chops. But I also feel like it’s good to have some variety in the greens department as well, so I keep trying.
And finally, last week, we hit upon a winner. Not only was there no complaining about having to eat a big pile of kale, it was eaten faster than I have ever seen Forrest eat anything leafy and green. So what’s the secret here? The kale is blanched to take away some of its toughness, then roughly chopped, and sauteed with aromatics like fresh ginger, garlic, and chiles. Simmer it all in a bit of coconut milk, and you’re left with quite possibly the creamiest, most delicious greens to ever grace your plate. Serve with some rice, and something roasty (miso butter chicken perhaps?) and you’re talking perfection.
Spicy Sauteed Kale with Coconut Milk
serves 2
- 1 lb (about 2 big bunches), tough stems and ribs removed (I used lacinato kale)
- 2 Tbsp coconut oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1-2 thai chiles, finely chopped (optional)
- ½ cup light coconut milk
- ¼ tsp salt
1. Bring a large pot of water to a boil. Add the kale, and cook until bright green and just tender, about 2-3 minutes. Drain, rinse in cold water, squeeze dry, and give kale a good chop.
2. In a pan over medium heat, melt the coconut oil. Once hot, add the garlic, ginger, and chiles (if using) and cook until garlic begins to brown, about 1-2 minutes.
3. Add the chopped kale, and cook another 1-2 minutes. Stir in the coconut milk, and continue to cook, stirring occasionally, until coconut milk has thickened and soaked into the greens, about 2-3 minutes. Stir in the salt, adding additional salt to taste if needed. Serve immediately.
