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.