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