Monday, October 8, 2018

Coconut Creamed Kale

Coconut Creamed Kale
Food Network Magazine

2            tablespoons coconut oil
2            diced shallots
1            tablespoon minced ginger
2            minced garlic cloves
1/2         sliced seeded Fresno Chile (I used a bit of Ancho Chili Spice and Trader Joe’s
                                                                        Lime and Chili spice)
10 oz.    Kale (de-stemmed and chopped to desired size)
13.5 oz.  can coconut milk and 1/4 cup water (I didn’t use the water)
              salt and pepper
1/2         juiced lime
              fried onions for garnish **Maybe add toasted sliced almonds

Heat coconut oil in Dutch oven.  Add shallots, minced ginger, garlic cloves and Fresno chile  or spices if not using chile. cook until softened.  Stir in chopped Kale, coconut milk and water.  Season with salt and pepper.

Cover and simmer until tender 12-14 minutes.  Stir in the juice of 1/2 lime.  Top with fried onions or toasted sliced almonds.

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