I had a bunch of kale in my fridge that was about to be past its prime, so I decided this was the perfect excuse to try out a new dinner side and (bonus!) make myself a snack at the same time.
With a small baby man on the prowl, I do most of my cooking during the morning and afternoon hours right now – i.e., nap time. I aim to stock the fridge with prepared food so that when dinner time rolls around, all we need to do is heat and eat.
With the help of these guys, I got to work on making some very simple, very delicious sauce for kale.
(plus the salt shaker, who was absent for the photo shoot)
Curried Coconut Kale
1 bunch of kale, trimmed, rinsed and spun dry
1 Tbsp coconut oil (or olive oil)
1/2 a can (about 1 c) of coconut milk
1 1/2 Tbsp tomato paste
a dash of curry powder, garlic powder and salt – all to taste
(add some chili powder or crushed red pepper if you like it spicy!)
Melt coconut oil in a large, deep pot. Add coconut milk, tomato paste and spices. Stir until sauce is smooth and heated through, on medium heat. It doesn’t need to boil.
Load in your washed, trimmed kale and stir until all leaves are coated.
(I was also roasting some butternut squash coated with cinnamon and chili powder at the same time, thanks for noticing the oven was on.)
Cook on low to medium heat, stirring occasionally until your kale is wilty and delightfully chewy – in about 15 minutes.
Enjoy some for a snack now if you like , but for the love of all that is holy and sacred, put the rest away NOW before you devour it and leave none for your husband.
If you accidentally eat it all, that’s OK I guess. I’m not going to yell at you for eating an entire bunch of kale. Just don’t blog about it and give yourself away.
Man I wish this was a little prettier. There’s only so much you can do to pretty up wet, green edible foliage though.
Good thing this was really simple to put together.
Good thing kale is really good for you.
Good thing we get to eat this some of this right now. I can’t wait for dinner.