This dish was inspired by a delicious creamed kale side I enjoyed over the holidays. My version replaces heavy cream with coconut milk and adds a few complementary spices. The consistency was remarkably similar to the original version! I did use some ghee in mine because I was concerned I didn’t have enough coconut milk for all of my kale; it turned out that I probably didn’t need it, so you could very easily do a vegan version of this dish by leaving out the butter.
- 10 oz. chopped kale
- 5.5 oz. coconut milk
- 1 tbsp. butter or ghee
- 2 tbsp. curry powder
- 1 tsp. cayenne pepper
- Salt and pepper to taste
- Sunflower seeds (optional)
In a large pot, bring 6-8 cups of salted water (enough to cover your kale) to a boil. Add kale and cook until softened – about 10-15 minutes. Drain kale and set aside. Add coconut milk, butter and seasonings to pot and bring to a simmer over medium-low heat. Add kale back to pot; stir and cover.
Simmer kale over low heat until most of the liquid has absorbed, stirring occasionally. Note – if you are impatient like me, be sure to simmer long enough for the kale to fully “cream.” It took mine about 20 minutes, but it was well worth it for the rich flavor of the leaves in the final dish.
I topped mine with sunflower seeds prior to serving for some added crunch.
As you can see, the kale cooks down significantly using this method, so you may want to double the recipe if you are cooking for more than two. Enjoy!