Make Creamy Coconut Curry Kale
Young chefs may turn up their noses at kale if they've never tried it before, but one taste of this curry dish, and they're bound to be converted. Fresh kale and coconut milk are a delicious pair that cook up into a beautifully fragrant dish that's just right as a vegetable side dish or light main dish. For non-vegetarians who want something a little heartier, try adding chopped, cooked chicken. Show your kids how to tear kale leaves from the ribs and familiarize themselves with stovetop cooking with this simple recipe.
What You Need:
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, thinly sliced
- 4 large garlic cloves, smashed
- 5 pieces of ginger, sliced approximately ¼” thick
- 1 teaspoon yellow curry powder
- 1 cup gluten free chicken or vegetable stock
- 2 bunches kale, ribs removed and leaves torn into pieces
- 1 13.5-ounce can Thai coconut milk
- 2 chicken breast halves, cooked and cubed (optional)
- Salt and pepper to taste
- Lime wedges
What You Do:
- Heat the oil in a large skillet over medium heat. Add the onion, and sauté until translucent and tender.
- Ask your child to stir in the garlic, ginger, and curry powder.
- Carefully add the chicken stock.
- Add the kale and cook until it begins to wilt.
- Have your child slowly pour in the coconut milk.
- Season with salt and pepper.
- Cover the skillet, turn the heat to medium-low, and cook for 25 minutes, or until the kale is tender.
- Toss in the chicken (if using) and cook for 5 more minutes, or until heated through.
- Serve with fresh lime wedges and rice to soak up the sweet, velvety sauce.
Why should we eat kale? It's a hearty, ruffle-leaved green that is chock full of important nutrients. Just one cup of kale provides more than a day's requirement of vitamins A and C. And it's a good source of fiber, calcium, and folic acid. Fun fact: Kale actually tastes sweeter when it's frozen or exposed to a frost.