NFI Ingredients: Coconut Kale

November 17, 2010

Author: Neighborhood Farm Initiative

Category: General News Recipes

This recipe comes from supervolunteer Michelle Wong!

I originally didn’t know what to do with kale, but then came across this recipe in the NYTimes.

I didn’t have 3 bunches of kale since I was just trying out both the recipe and kale.

Heated enough coconut milk to fully cover the kale over the stove until luke warm — want to keep this step quick and over low to medium heat. Too hot and it will curdle the milk.

Once warm, poured the milk into a ceramic bowl.

Added a healthy dash of both paprika and cayenne pepper, a squirt of lemon juice and salt to taste.

Although not included in the NY Times recipe, I also added in a dash of curry powder; I’m obsessed with curry powder.

Cut the kale into thirds (1.5 in strips)

Added the kale to the coconut milk mix and left it in the fridge for about an hour to marinate. Ideally longer would be better, but I was hungry for dinner and I was planning to have kale as the veggie serving.

The Times article says to grill the marinated kale or sear it over a cast-iron grill pan. I have neither, but instead put the strips of kale in a single layer onto a hot pan and let it sizzle quickly (about 1 minute) on each side. In the process I accidentally set off the fire alarm in my apartment, but it was well worth it. The coconut milk gave it a sweet flavor, with a bit of kick and just the right amount of tangy from the spices and the lemon.

Before serving, I drizzled a bit more of the coconut milk marinade over the “grilled” kale.

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