Best 2 Coconut Creamed Kale Recipes
Indulge in a culinary journey with our diverse collection of coconut-creamed kale recipes, catering to various dietary preferences and taste palates. Embark on a delightful exploration of flavors with our featured recipe, a classic Coconut Creamed Kale that blends the richness of coconut milk with the earthy goodness of kale, resulting in a creamy and comforting dish. For a vegan delight, try our Vegan Coconut Creamed Kale, where a luscious combination of coconut cream and almond milk creates a velvety sauce that complements the vibrant kale. If you prefer a gluten-free option, our Gluten-Free Coconut Creamed Kale is a perfect choice, featuring a creamy sauce made from coconut milk and cornstarch, ensuring a smooth and satisfying experience. And for those with a penchant for spicy flavors, our Spicy Coconut Creamed Kale tantalizes the taste buds with a vibrant blend of coconut milk, chili peppers, and aromatic spices, creating a dish that packs a flavorful punch.
Here are our top 2 tried and tested recipes!
COCONUT CREAMED KALE
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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 fresh, tender kale for the best flavor and texture.
- Wash the kale thoroughly to remove any dirt or debris.
- Remove the tough center stems from the kale leaves before cooking.
- Massage the kale with a little oil to help break down the fibers and make it more tender.
- Use a large skillet or pot to cook the kale so that it has plenty of room to wilt.
- Cook the kale over medium heat until it is wilted and tender, but still retains some of its bright green color.
- Add the coconut cream and spices to the kale and cook until heated through.
- Serve the coconut creamed kale immediately.
Conclusion:
Coconut creamed kale is a delicious and healthy side dish that can be enjoyed on its own or as a complement to a variety of main courses. It is a good source of vitamins, minerals, and antioxidants. The creamy coconut sauce adds a rich and flavorful twist to the kale, making it a dish that everyone will enjoy.
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