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I admit it, I'm not crazy about thick, bitter greens like kale and collards. I want to like them, really. I just don't. That is, not unless you really cook the hell out them.
I like this technique of braising them for a long time so they're softened and the spices and coconut can really commingle.
Maybe it just distracts me from the bitterness (lord knows I'm easily distracted, like a kitten with a ball of string). No matter, I like it (and they're good for me, they make my coat nice and shiny).
Maybe it just distracts me from the bitterness (lord knows I'm easily distracted, like a kitten with a ball of string). No matter, I like it (and they're good for me, they make my coat nice and shiny).
BRAISED, SPICED KALE WITH COCONUT MILK
Yield: 4 servings
2 tablespoons coconut oil (or extra virgin olive oil)
1 cup chopped onion
2 tablespoons pressed garlic
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric*
1 teaspoon ground paprika*
1 teaspoon ground allspice*
1/4 teaspoon red pepper flakes
2 lb. Tuscan kale, ribs removed, leaves chopped into 3-inch pieces and rinsed
1 cup chicken broth (or vegetable broth)
1 (14-ounce) can coconut milk
1 tablespoon lemon juice
sea salt
freshly ground black pepper
*can substitute 1 tablespoon of any spice you like (curry or cumin would be very nice)
1. Heat oil in Dutch oven over medium heat. Add onion and cook, stirring frequently, until softened and beginning to brown, about 10 minutes.
2. Add garlic, ginger, turmeric, paprika, allspice and red pepper flakes. Cook for 2 minutes. Add kale and stir for 2 minutes. Add broth and coconut milk; cover and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, about 30 minutes.
3. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in lemon juice. Season to taste with salt and pepper.
adapted from Cook's Illustrated
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| have a seat Mr. Kale |
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| grating the ginger |
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| garlic, ginger, spices |
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| onions and spices cooking |
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| raw kale |
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| after about 2 minutes |
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| with broth and coconut milk added |
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| after cooking covered for 30 minutes |
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| most of the liquid is evaporated |
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3 comments:
You make everything look quite tasty. Jimmy and I do like kale; I do cook the "hell" out of it. That is good ole southern cooking!
I have had kale chips, they are really good (as a matter of fact, I almost made this kale into chips). Maybe next time.
Somewhere around mid-summer I lose all interest in kale, but freeze it up anyway. Then, sometime in March I begin to CRAVE it. We'll give this a try!
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