Creamed Kale Recipe – healthy coconut kale dish

Cook a healthy creamed kale recipe that is not only incredibly tasty, but super simple to make. Although there are few ingredients to this kale dish, it’s super flavorful and makes a great side dish or a complete healthy meal when served over rice or quinoa.

Ingredients for Coconut Creamed Kale Recipe

1 big bunch KALE
15 oz canned COCONUT MILK
½ cup ONION (chopped)
5-9 cloves GARLIC (chopped)
1 JALAPENO (optional, chopped)
SALT and PEPPER (to taste)
OIL for cooking
serve over rice or quinoa,
and top with crushed peanuts

creamed kale recipe
Buy fresh kale that is firm and crisp and free off blemishes and discoloration. Avoid kale that is soft and wilted.

How to Cook Coconut Creamed Kale Recipe

Buy Kale that is crisp and firm, not sad and wilted.
Wash and drain the kale and separate the leaves from the stem. We’ll only be using the leaves for this recipe.
(If you can figure out something tasty to do with the stems, please let me know!)
Chop kale into a manageable sizes.
Heat a little oil in a large skillet or pot and saute the onion, garlic, and peppers for 2-3 minutes.
Add in the coconut milk and bring to a simmer. Check current prices for canned coconut milk on Amazon.
Add in the chopped kale, cover and let the kale steam and wilt for a couple of minutes.
Stir the pot and mix ingredients well.
Bring to a simmer, cover, and let cook to desired consistency…simmering about 5 minutes is good for me…the kale
is cooked down, but still has a nice texture.
Remove the pot from the stove and serve.
This dish makes a great side, or a healthy entree when served over rice or quinoa.
If desired, top with crushed peanuts for added texture and flavor.

creamed kale recipe
This Creamed Kale recipe is a simple and quick dish to prepare –and a very healthy choice!

Give this creamed kale recipe a try and let me know what you think, and take a look at more Chef Buck Kale Recipes.

Tips for Using Raw Kale

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