Best 2 Coconut Creamed Kale Recipes

Coconut creamed kale is a delectable dish that combines the sweetness of coconut milk with the slightly bitter taste of kale. This dish is not only flavorful, but also packed with nutrients, making it a healthy and satisfying choice. Whether you're looking for a side dish or a main course, coconut creamed kale is sure to please your taste buds. With its creamy texture and vibrant green color, this dish is sure to be a hit at your next gathering. So, get ready to embark on a culinary journey and discover the tantalizing flavors of coconut creamed kale.

Here are our top 2 tried and tested recipes!

COCONUT CREAMED KALE

Coconut Creamed Kale image

These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and crunchy (like a kale chip) on top. Crisp coconut flakes bring even more texture. Serve the greens with plenty of the curry coconut sauce spooned over. Pair them with rice, chewy noodles, roasted squash or red lentils, or alongside white fish or shrimp.

Provided by Ali Slagle

Categories vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 (13-ounce) cans full-fat coconut milk
2 tablespoons Madras curry powder
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 teaspoon sambal oelek or Sriracha
Kosher salt and black pepper
2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces
1/2 cup unsweetened coconut flakes

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.

COCONUT CREAMED KALE

Coconut Creamed Kale image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

Tips:

Choose kale that is fresh and dark green. Avoid kale that is wilted or has brown spots.
Wash the kale thoroughly before using it. Remove any tough stems.
If you are using curly kale, you can massage it with a little olive oil to help tenderize it.
Coconut creamed kale can be served as a side dish or as a main course. It is also a great addition to soups and stews.
You can store coconut creamed kale in the refrigerator for up to 3 days.

Conclusion:

Coconut creamed kale is a delicious and nutritious dish that is easy to make. It is a great way to get your daily dose of vegetables and it is also a good source of vitamins and minerals. So next time you are looking for a healthy and flavorful side dish, give coconut creamed kale a try!