Coconut-Curry Kale Greens

Coconut Curry Kale Greens
Coconut-Curry Kale Greens
Serves: 2 to 4 servings
Recipe adapted from Chef Suzanne Vizethann

Inspired by the flavors of Indian curry, these fragrant greens are a simple but hearty side that brightens any meal.
  • 1 tablespoon coconut oil
  • 2 teaspoons minced onion
  • 2 teaspoons minced garlic
  • 4 cups chopped stemmed lacinato kale
  • ½ cup half-moon sliced sweet potato, parcooked (see Kitchen Tip)
  • 1 tablespoon light brown sugar
  • 1 teaspoon curry powder
  • Pinch kosher salt
  • ½ cup full-fat canned coconut milk
  • ¼ cup vegetable broth
  • ¼ teaspoon crushed red pepper
  • Garnish: chopped green onion
  1. In a 10-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 2 minutes.
  2. Stir in kale, sweet potato, brown sugar, curry powder, and salt. Reduce heat to medium-low; cook, stirring occasionally, until greens are just wilted, about 2 minutes.
  3. Stir in coconut milk, broth, and red pepper; cover and cook until kale is just tender, 2 to 4 minutes. Garnish with green onion, if desired. Serve immediately.
Steam or roast the sweet potato until just tender; if it’s overcooked initially, it will turn mushy in the greens. Serve this dish immediately because the sauce thickens quickly. Double the coconut milk and vegetable broth if you prefer more sauce.


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