Author Notes
Kale sautéed with fresh ginger, garlic and chiles & simmered in coconut milk. Great served with rice and protein. —Sarah | Wisconsin from Scratch
Ingredients
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1 pound
kale (about 2 big bunches), tough stems and ribs removed
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2 tablespoons
coconut oil
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2
garlic cloves, minced
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1 teaspoon
grated ginger
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1-2
thai chiles, finely chopped (optional)
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1/2 cup
light coconut milk
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1/4 teaspoon
salt
Directions
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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.
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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.
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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.
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