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