Coconut-Curry Kale Greens
Serves: 2 to 4 servings
Recipe adapted from Chef Suzanne Vizethann
Inspired by the flavors of Indian curry, these fragrant greens are a simple but hearty side that brightens any meal.
Inspired by the flavors of Indian curry, these fragrant greens are a simple but hearty side that brightens any meal.
Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons minced onion
- 2 teaspoons minced garlic
- 4 cups chopped stemmed lacinato kale
- ½ cup half-moon sliced sweet potato, parcooked (see Kitchen Tip)
- 1 tablespoon light brown sugar
- 1 teaspoon curry powder
- Pinch kosher salt
- ½ cup full-fat canned coconut milk
- ¼ cup vegetable broth
- ¼ teaspoon crushed red pepper
- Garnish: chopped green onion
Instructions
- In a 10-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 2 minutes.
- Stir in kale, sweet potato, brown sugar, curry powder, and salt. Reduce heat to medium-low; cook, stirring occasionally, until greens are just wilted, about 2 minutes.
- Stir in coconut milk, broth, and red pepper; cover and cook until kale is just tender, 2 to 4 minutes. Garnish with green onion, if desired. Serve immediately.
Notes
Steam or roast the sweet potato until just tender; if it’s overcooked initially, it will turn mushy in the greens. Serve this dish immediately because the sauce thickens quickly. Double the coconut milk and vegetable broth if you prefer more sauce.
