Kale Recipes Coconut Milk

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.

503 calories; 48 grams fat; 41 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 10 grams protein; 733 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Best Coconut Milk Shrimp With Cashews, Snow Peas And Crispy Kale Recipes

This was surprisingly good. I’m moving towards a whole food plant based diet and experimenting. Pairing it with red lentils worked well. Will definitely try again.

I made this and served it with cauliflower rice and it turned out delicious! The only thing I changed was leaving off the coconut because we didn’t have any. But it was incredible!

Followed the recipe pretty precisely, except for having to make my own curry powder from ground coriander, cumin and ginger. Taste was good, but texture left something to be desired. There was some crisp on top, but the rest was chewy. Not bad, but would probably try separately most of the kale in the sauce on the stove top next time to soften it more, then put it in a casserole with some uncooked leaves and coconut on top, and broil it.

Coconut And Cavolo Nero Dal

Perhaps it was my curry powder, but I found this a bit bland on its own. However, once we added a splash of lime and a few tablespoons of agave nectar, it was really delicious.

Oof! TOO SALTY! Too much Madras, it was overwhelming. My Madras is 390 mg sodium. At half recipe (1 tablespoon) that’s nearly 1200 mg. Then calling addl salt. Inedible. I would try again with very light curry.

I use one can of coconut milk and sauté kale in curry milk mix then air fry it with the coconut on top for a few minutes. No need for such a long time in the oven.

Sauteed Kale With Coconut Milk Recipe

I made this almost exactly as written. It was perhaps a little overly intense. I blame my curry powder (Penzeys, whom I normally trust a lot). I served over brown rice with some lime wedges. I think I will do this recipe again very soon, taking it in a more Thai direction with red Thai curry paste and a bit of fish sauce and brown sugar, perhaps. The method is wonderfully easy.

The texture of this dish is as delightful as its flavor. I halved the recipe due to a young adult’s aversion to the name of the dish — her loss! I used good Thai coconut milk and couldn’t stop snitching samples before dinner time.

My family likes mild curry… not too hot. I just used the curry powder. Added juice of 1/2 lemon. Very tasty. Liked how the kale coated with sauce was tender and kale on top was crispy. I used thick wide slices of coconut which was an important element in texture contrast and taste.

Chicken, Coconut And Kale Curry

I wonder if Michelemental massaged his kale before adding it to the sauce and baking. Makes a difference in how tender it is.

It was rather tough, I thought, and soupy. It needs to be served with a grain to sop up the wet. Maybe I did not cook it long enough? Flavor is good, but not as tasty as you would expect with all the seasonings in the dish.

I thought this was pretty amazing, and was almost shocked at how good it was for the work I *didn't* have to put into it. Ingredients are also an easy grab! I adjusted this to halve the recipe, used chili garlic paste in place of sambal oelek, and unfortunately didn't have coconut flakes. Baked in a cast iron stock pot because it fit half the volume better; I was worried it would quick too much and too fast but it was quite forgiveable. A great way to use up kale, or reason to go and get some!

Coconut Milk Braised Greens With Sweet Potatoes

“Silky” is indeed the word for how the kale is in this recipe! I used flat leaf kale because that’s what is in our garden right now; and I doubled the hot sauce. This dish is incredible both fresh out of the oven and reheated over the next few days… just amazing. Very saucy, but I wouldn’t decrease the amount of liquid. Just enjoy the sauce.

So easy, unexpected and delicious. Made it exactly as written except I supplemented the kale I had with some spinach. Perfect complement to another NYT fav - baked Punjabi-style red beans. They even call for the same oven temp.

The sauce was very good but I did not care for the crispy kale on top. It was too tough. I would make it again but keep it covered throughout .

Kale With Baked Tofu And Coconut Milk

I made a few adjustments based on the comments, but overall quite happy with the outcome! - used just one can of coconut milk - crumbled a package of tempeh into the coconut sauce before adding the kale to add some plant-based protein - used a mixture of flat and curly kale based on what was ready in my garden; tried to keep most of the curly kale on top for the crunchy kale chip effect Turned out pretty dry, which was fine. Next time I might add 1/2-1 cup water to make it more “saucy.”You know those dishesthat are so insanely delicious you can’t help but go back for seconds and thirds, and you have to slap your own hand away for takingbites right off the serving plate?

This recipe is super simple, requiring just 1 pan, 30 minutes and 10 ingredients. I even include a DIY curry powder* seeing as I was out of my go-to jar and had to make my own. Spoiler alert: it’s gold dust and I want to put it on everything. Do it!

Besides the curry powder, we’re talking collard greens, kale, sea salt, coconut sugar, and light coconut milk. This combination of ingredients makes by-far the tastiest (and healthiest!) greens I’ve ever tried. These may very well be on weekly rotation in our house moving forward.

Coconut Curry Chickpeas

Collard greens originated in the eastern Mediterranean and have been around since prehistoric times. They were introduced to America in the 1600s by Africans who cooked the greens down into a gravy called “pot likker”. These delicious and nutrient-packed greens became a staple in African-American cuisine (source).

Although these are great on their own, I think these greens would pair well with any of my curries: Coconut Red Curry with Chickpeas, Spicy Red Curry Cauliflower Wings, 1-Pot Sweet Potato Kale Curry, Green Curry with Chickpeas, Spicy Red Lentil Curry, 30-Minute Coconut Curry, Easy Chana Masala, Thai Yellow Curry with Mango, or my Coconut Curry Ramen. And, I have

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram so we can see. Cheers, friends!

Red Curry Lentil Stew With Butternut Squash + Kale

*3 cloves garlic yield ~1 1/2 Tbsp minced garlic. *Method adapted from Real Simple and All Recipes. *Nutrition information is a rough estimate calculated without optional coconut flakes.

Serving: 1 serving Calories: 132 Carbohydrates: 12.3 g Protein: 4 g Fat: 9.1 g Saturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 327 mg Potassium: 334 mg Fiber: 4.3 g Sugar: 3.8 g Vitamin A: 3200 IU Vitamin C: 54.5 mg Calcium: 210 mg Iron: 0.7 mgLike many of us food writers, I eat close to a ton of kale every week. Not only is it still hip—kale keeps popping up everywhere from the Times to your best friend's food blog—but the green's stellar nutritional profile appears (to me at least) to at least begin to counteract the onslaught of fried foods and cakes that get thrown at my mouth on a daily basis. Yet kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk from his new cookbook, The Adobo Road, is just the ticket. The greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.

Why I picked this recipe: Yes, I am a kale addict. And yes, I love anything with coconut milk. This here was a no-brainer.

Sri Lankan Dal With Coconut And Lime Kale Recipe

What didn't: Even with two Thai chlies, I didn't find the dish particularly spicy (probably because of all the coconut milk). I wouldn't have minded another chile or two tossed in there.

Suggested tweaks: You could certainly use this technique to cook any hearty green. Sharp mustard greens would be particularly good cooked this way, as would collards.

Excerpted

Wild Rice Soup With Coconut Milk Recipe (vegan, Gluten Free)