Food Geek Friday: Creamed Kale (Dairy-free)
And I did.
It was soooooooo good and still awesome as leftovers. Greens can sometimes make for nasty leftovers, you know.
I made this Monday night paired with sautéed, fresh, Copper River salmon and paired the leftovers with some steak on Tuesday night.
Yes...I ate an entire bunch of kale in two servings. It's that good. I wish I had some more right now.
Seriously, make this happen in your own kitchen this weekend. Pretend it isn't healthy if it'll make you feel better.
via Paleo Parents
- 1 bunch kale, stemmed and chopped
- a little fat to coat your pan - I choose coconut oil. Bacon grease or butter will rock too.
- 1/2 tsp each of: garlic powder, ground cumin, ground coriander, ground cardamom, ground clove
- salt and pepper to taste
- 1 can full fat coconut milk
- Heat large skillet over medium heat and add fat of choice. Once hot, add kale and saute until it begins to soften, approx. 6 minutes.
- Add salt, pepper and spices and stir to mix.
- Pour in coconut milk and stir to mix.
- Bring to a boil, lower heat and simmer for about 10 minutes, stirring occasionally. It's finished when the kale is completely wilted (though I still like a little "bite" to mine) and the coconut milk is thick enough to coat the back of your spoon.
- With these proportions, you'll end up with a lot of extra sauce. I separated the excess from the kale to use as a sauce for other meals. Or you could just add less coconut milk...your call.
- If you're not familiar in the ways of canned coconut milk, do NOT use a can of coconut milk that has been in the fridge. It will have separated and be a pain in the arse to work with. Make sure you use a room temp can and shake it well before opening.
- If you're not a coconut fan, that's OK. I'm not either. There's just the faintest hint of sweetness but not an overwhelming coconut taste. Just try it and see what you think. If you hate it, I'll eat your leftovers.