Coconut Creamed Kale Food

COCONUT CREAMED KALE

Coconut Creamed Kale image

These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and crunchy (like a kale chip) on top. Crisp coconut flakes bring even more texture. Serve the greens with plenty of the curry coconut sauce spooned over. Pair them with rice, chewy noodles, roasted squash or red lentils, or alongside white fish or shrimp.

Provided by Ali Slagle

Categories vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 (13-ounce) cans full-fat coconut milk
2 tablespoons Madras curry powder
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 teaspoon sambal oelek or Sriracha
Kosher salt and black pepper
2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces
1/2 cup unsweetened coconut flakes

Steps:

Heat the oven to 350 degrees. In a 3-quart/9-by-13-inch baking pan, use a fork to stir together the coconut milk, curry powder, ginger and sambal oelek. Season with 1 teaspoon salt and a generous grind of black pepper.
Add half the kale and use your hands to toss to coat. Add the remaining kale, season with salt and pepper, and massage with your hands so that the volume decreases a bit, and the kale no longer extends above the pan's edge. Toss just once or twice so some of the kale is coated in sauce.
Bake for 35 minutes. Sprinkle with coconut flakes, then continue to bake until the sauce has thickened and the kale on top is crisp, another 10 to 15 minutes, keeping an eye on the coconut flakes to avoid burning. Serve warm.

COCONUT CREAMED KALE

Coconut Creamed Kale image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves and 1/2 sliced seeded Fresno chile; cook until softened. Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime. Top with fried onions.

More about "coconut creamed kale food"

Not-yet-creamed kale… In a large pot, bring 6-8 cups of salted water (enough to cover your kale) to a boil. Add kale and cook until softened – about 10-15 minutes. Drain kale and set aside. Add coconut milk, butter and seasonings to pot and bring to a simmer over medium-low heat. Add kale back to pot; stir and cover. …just-about-creamed ...
From mhgfood.wordpress.com

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