Sauteed Kale With Coconut Milk Food

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COCONUT CREAMED KALE



Coconut Creamed Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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.

COCONUT KALE



Coconut Kale image

The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.

Provided by Sam Sifton

Categories     easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 bunches kale
3-13 1/2-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
1/4 cup freshly squeezed lemon juice

Steps:

  • Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
  • In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
  • Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 350 milligrams, Sugar 3 grams

SAUTEED KALE WITH COCONUT MILK



Sauteed Kale with Coconut Milk image

Kale with coconut milk and ras el hanout--it's delicious!

Provided by Dara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch kale
2 cloves fresh garlic, minced
2 teaspoons ras el hanout
1 pinch salt
1 teaspoon coconut oil
½ cup coconut milk

Steps:

  • Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
  • Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
  • Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
  • Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 91.4 mg

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