- Calories 169
- Fat 12g
- Sat fat 4g
- Cholesterol 0mg
- Sodium 285mg
- Protein 4g
- Carbohydrate 15g
- Sugar 4g
- Fiber 5g
- Iron 2mg
- Calcium 142mg
Curried Kale With Coconut
Christopher Baker
How to Make It
Step 1
Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes; let cool.
Step 2
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add as much kale to the skillet as will fit, ½ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
Step 3
Add the lime juice to the kale in the skillet and toss to combine. Sprinkle with the coconut and crushed red pepper.
Chef's Notes
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Carolyn6
2013-06-17T07:44:45-04:00
The first time I made this my husband said it was one of the best things he'd ever eaten. The flavors are amazing!
athomeJudy
2013-02-13T07:54:13-05:00
This curried kale recipe made a perfect side with a braised chicken breast lightly seasoned with cumin. Substituting heart healthy coconut oil for canola to cook it added to the mellow curry flavor and further complemented the sometimes sharp flavor of the kale.
