Confession: I’m not a big kale fan. But it’s easy to grow and very healthy so I do make an effort to eat it. This simple preparation is my favorite kale recipe. The sweetness of the coconut milk is a perfect complement to the earthiness of the kale. I first sampled something like this at New Seasons Market. This dish was part of my Valentine’s Day 2013 dinner.
1 large bunch curly kale
1 can coconut milk (full-fat)
Salt & pepper, to taste
Wash the kale and remove the woody ribs. Tear into pieces (not too small) and place in a large sauté pan with lid. Pour coconut milk over, using a rubber spatula to get out all the cream. Cover pan and bring to a simmer over medium-low heat. Stir once to evenly distribute the coconut cream, then cover and simmer over low heat for about 15 minutes, until kale is tender. Season with salt and pepper to taste.
I love this simple recipe as is, but if you want to make it a little fancier you could add some minced garlic and ginger and maybe season it with a little fish sauce instead of S&P. This dish also makes a nice meatless main course if you toss it with some cooked butternut squash ravioli. YUM!