Coconut-Curry Kale Greens
 
 
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.
Serves: 2 to 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by Southern Cast Iron at https://southerncastiron.com/coconut-curry-kale-greens/