Coconut Creamed Kale
Updated January 15, 2020
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 (13-ounce) cans full-fat coconut milk
2 tablespoons Madras curry powder
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 teaspoon sambal oelek or Sriracha
Kosher salt and black pepper
2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces
½ cup unsweetened coconut flakes
Nutritional analysis per serving (4 servings)
15 grams carbs; 487 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 41 grams saturated fat; 48 grams fat; 8 grams fiber; 733 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. In a 3-quart/9-by-13-inch baking pan, use a fork to stir together the coconut milk, curry powder, ginger and sambal oelek. Season with 1 teaspoon salt and a generous grind of black pepper.
- Step 2
Add half the kale and use your hands to toss to coat. Add the remaining kale, season with salt and pepper, and massage with your hands so that the volume decreases a bit, and the kale no longer extends above the pan’s edge. Toss just once or twice so some of the kale is coated in sauce.
- Step 3
Bake for 35 minutes. Sprinkle with coconut flakes, then continue to bake until the sauce has thickened and the kale on top is crisp, another 10 to 15 minutes, keeping an eye on the coconut flakes to avoid burning. Serve warm.
Private Notes
Comments
This was surprisingly good. I’m moving towards a whole food plant based diet and experimenting. Pairing it with red lentils worked well. Will definitely try again.
I made this and served it with cauliflower rice and it turned out delicious! The only thing I changed was leaving off the coconut because we didn’t have any. But it was incredible!
Followed the recipe pretty precisely, except for having to make my own curry powder from ground coriander, cumin and ginger. Taste was good, but texture left something to be desired. There was some crisp on top, but the rest was chewy. Not bad, but would probably try separately cooking most of the kale in the sauce on the stove top next time to soften it more, then put it in a casserole with some uncooked leaves and coconut on top, and broil it.
Epic fail as I used lite coconut milk and it didn’t thicken. My bad.
I added an entire jar of madras curry sauce (probably the flavor amount same as the powder) and one can coconut milk. Air fryer it without the flakes at 390 for 8 minutes ish. Added a ton of nutritional yeast to try and get that kale chip top. It was remarkably good would definitely make again.
This is fabulous! I especially liked the varied textures of the kale. It’s a great use for wilted kale or other greens that are past their prime. It’s easy and very forgiving and you mix everything right in the baking pan!