Sauteed Kale With Coconut Milk Recipes

KALE-LLALOO

Steps:

• In a large saute pan, add butter and bacon and cook over medium heat until bacon begins to crisp and renders its fat. Add onions and cook until softened, 5 to 8 minutes. Add kale and saute until it wilts and combines with the onion and bacon. Add coconut milk and broth and continue to cook until kale softens, another 10 minutes. Season with salt and pepper, to taste.

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

COCONUT CREAMED KALE

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.

SAUTéED KALE AND COLLARD GREENS WITH COCONUT MILK

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chile, ginger, and two-thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp-tender, 6 to 8 minutes. Add half of coconut milk and toss to coat.
• Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.

COCONUT KALE

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.

SAUTéED KALE

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

SAUTEED KALE WITH 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.