Coconut Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT CREAMED KALE

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0



Coconut Creamed Kale image

Steps:

  • Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves and 1/2 sliced seeded Fresno chile; cook until softened. Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime. Top with fried onions.

COCONUT CREAMED KALE

These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and crunchy (like a kale chip) on top. Crisp coconut flakes bring even more texture. Serve the greens with plenty of the curry coconut sauce spooned over. Pair them with rice, chewy noodles, roasted squash or red lentils, or alongside white fish or shrimp.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



Coconut Creamed Kale image

Steps:

  • 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.
  • 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.
  • 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.

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
1/2 cup unsweetened coconut flakes

SRI LANKAN DAL WITH COCONUT AND LIME KALE

"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.

Provided by Tejal Rao

Categories     grains and rice, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 18



Sri Lankan Dal With Coconut and Lime Kale image

Steps:

  • Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
  • Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
  • Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
  • While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
  • When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 2 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 4 grams, TransFat 0 grams

1 pound red lentils
3 green cardamom pods
3 tablespoons coconut oil
1 cinnamon stick
3 whole cloves
2 small white onions, thinly sliced
4 cloves garlic, crushed
3/4 inch piece of ginger, peeled and grated (about 1 tablespoon)
2 green finger chiles or Serrano chiles, stemmed and finely sliced
Scant 1/2 teaspoon ground turmeric
1 large bunch kale (about 9 ounces)
1/2 teaspoon mustard seeds
2 tablespoons unsweetened shredded coconut
2 teaspoons kosher salt
1 lime, juiced
7 ounces (3/4 cup plus 2 tablespoons) canned coconut milk
Yogurt, for serving
Rice, for serving

SAUTEED KALE WITH COCONUT MILK

Kale with coconut milk and ras el hanout--it's delicious!

Provided by Dara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6



Sauteed Kale with Coconut Milk image

Steps:

  • Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
  • Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
  • Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
  • Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 91.4 mg

1 bunch kale
2 cloves fresh garlic, minced
2 teaspoons ras el hanout
1 pinch salt
1 teaspoon coconut oil
½ cup coconut milk

KALE WITH CHANA & COCONUT

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries

Provided by Jane Hornby

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Yield Serves 2 as a main, 4 as a side

Number Of Ingredients 16



Kale with chana & coconut image

Steps:

  • Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
  • Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
  • Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

1 tbsp butter
1 onion , finely chopped
thumb-sized piece ginger , grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato purée
200g kale , large stalks removed, leaves finely shredded
400g can chickpeas , drained
250ml vegetable stock
50g fresh coconut , grated
4 heaped tbsp Greek-style yogurt
1 tbsp mango chutney
1 tbsp vegetable oil
3 garlic cloves , thinly sliced
2 tbsp freeze-dried curry leaves (optional)

WARM KALE, COCONUT AND TOMATO SALAD

This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, "A Modern Way to Eat," a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era "Silver Palate Cookbook." (This salad could be Jones's chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut. The dressing - ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper - is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Warm Kale, Coconut and Tomato Salad image

Steps:

  • Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
  • Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
  • Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking - you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
  • Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 595 milligrams, Sugar 10 grams

12 ounces cherry tomatoes, approximately 1 pint basket
3 to 4 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
2 to 3 limes, well scrubbed if waxed
12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces
1/4 cup unsweetened dehydrated shaved coconut
1 tablespoon soy sauce
1 inch fresh ginger root, peeled and grated, approximately 1 tablespoon
1 tablespoon white miso paste
1 tablespoon tahini
1 tablespoon honey
1 red serrano or jalapeño pepper, finely chopped

More about "coconut kale recipes"

RAW AND CRISPY KALE SALAD WITH GINGER AND COCONUT
Web Oct 20, 2020 Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, …
From bonappetit.com
4.8/5 (25)
Author Andy Baraghani
Servings 8
Estimated Reading Time 3 mins
  • Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, season with salt, and toss to coat. Spread out in a single layer and bake until crisp and lightly browned in spots, 8–10 minutes. Set kale chips aside.
  • Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl. Mix in shallot and chile, season dressing lightly with salt, and let sit at least 5 minutes.
  • Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small bowl.
  • Using a paring knife, remove peel and white pith from grapefruits. Slice however you want, working to avoid cores.
raw-and-crispy-kale-salad-with-ginger-and-coconut image


15-MINUTE SAUTEED COCONUT KALE RECIPE - COOK SMARTS
Web Sep 8, 2012 Serves: 4 Ingredients Kale - 1 bunch Garlic - 2 cloves Coconut milk - 1/3 cup Lime - 1/2 Red pepper flakes Kosher salt …
From cooksmarts.com
1/4
Total Time 15 mins
Estimated Reading Time 3 mins
15-minute-sauteed-coconut-kale-recipe-cook-smarts image


32 DELICIOUS KALE RECIPES - INSANELY GOOD
Web Jun 10, 2022 8. Kale Pesto. Pesto is a remarkably flavorful condiment that can be used in a myriad of ways. From pizza and pasta sauce to topping avocado toast, you can use pesto for every meal. Make a jar of your …
From insanelygoodrecipes.com
32-delicious-kale-recipes-insanely-good image


COCONUT CURRIED GREENS | MINIMALIST BAKER RECIPES
Web Dec 5, 2016 Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant. Add collard greens, half of the curry …
From minimalistbaker.com
coconut-curried-greens-minimalist-baker image


SPICY KALE AND COCONUT FRIED RICE - COOKIE AND KATE
Web Oct 2, 2018 Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes. Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once …
From cookieandkate.com
spicy-kale-and-coconut-fried-rice-cookie-and-kate image


HEALTHY COCONUT KALE GREEN MUFFINS {VEGAN} + RECIPE …
Web Sep 18, 2017 Pour wet ingredients into dry ingredients and mix until combined. Stir in the the shredded coconut. Scoop the muffin batter into the muffin tin. I like to use a 1/4 cup scoop to make them all equal sized. …
From shelikesfood.com
healthy-coconut-kale-green-muffins-vegan image


SPANAKOPITA KALE SALAD RECIPE | KITCHN
Web 1 day ago Whisk to combine. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until combined. Strip the leaves from 1 pound flat-leaf kale; discard …
From thekitchn.com


BEST TOFU AND KALE RECIPE - HOW TO MAKE BAKED KALE & TOFU
Web May 20, 2021 Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat. Remove the sheetpan of tofu from …
From food52.com


RED LENTIL DAL WITH COCONUT MILK AND KALE - FOOD & WINE
Web Feb 1, 2015 1 quart chicken stock or broth One 14-ounce can unsweetened coconut milk 2 cups red lentils, picked over (13 ounces) 2 tablespoons chopped cilantro stems, plus …
From foodandwine.com


COCONUT SESAME KALE SALAD - THE ENDLESS MEAL®
Web Nov 18, 2016 Toss half of the kale with the sesame oil, using your hands to massage it into the kale. Place it on the baking sheet in a mostly single layer and roast it in the oven for …
From theendlessmeal.com


COCONUT BAKE RECIPE - NYT COOKING
Web Add the coconut milk and ½ cup warm water and gently knead the dough until it forms a smooth, cohesive ball, about 1½ to 2 minutes. Do not overwork the dough. Cover the …
From cooking.nytimes.com


COCONUT CURRIED KALE AND SWEET POTATO - COOKIE AND KATE
Web Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but ½ cup coconut milk and ½ teaspoon salt. Cover pot, reduce heat …
From cookieandkate.com


KALE GREENS IN COCONUT MILK FROM 'THE ADOBO ROAD COOKBOOK'
Web Mar 21, 2019 Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes. Pour the Shrimp Stock and coconut milk into the pan and stir to …
From seriouseats.com


KALE AND SALMON COCONUT CURRY RECIPE | KITCHN
Web Apr 7, 2023 Pick the leaves from 12 ounces curly kale and tear into bite-sized pieces. Cut the stems crosswise into 1/2-inch pieces. Peel and mince 1 (2-inch) knob ginger (about …
From thekitchn.com


EASY KETO COCONUT KALE - STARSEED KITCHEN
Web Oct 27, 2019 Instructions. In a large pot, heat olive oil on medium heat. Add garlic and stir till seared and lightly browned, about 1 minute. Add the kale in batches, stirring till wilted, …
From starseedkitchen.com


BEST COCONUT RANCH KALE SALAD RECIPE - DELISH
Web May 5, 2021 Step 1 In a small bowl, whisk together coconut milk and mayonnaise. Add herbs, garlic powder, onion powder, and a pinch of cayenne. Stir to combine, then …
From delish.com


15+ 10-MINUTE GUT-HEALTHY, HIGH-PROTEIN BREAKFAST RECIPES
Web May 3, 2023 Plus, these morning dishes highlight gut-healthy ingredients like yogurt, raspberries, kefir and bananas, so they can help support gut health, healthy digestion …
From eatingwell.com


SALMON RECIPES - CRISPY COCONUT KALE, ROASTED SALMON
Web Jan 17, 2014 Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender. Place kale and coconut flakes on a …
From food52.com


31 VEGAN BRUNCH RECIPES WORTH WAKING UP FOR | BON APPéTIT
Web May 1, 2023 Ginger-Scallion Tofu Scramble With Spinach and Chili Oil. Tinted yellow with turmeric, silken tofu mimics the texture and color of softly scrambled eggs in this vegan …
From bonappetit.com


CRISPY COCONUT KALE WITH ROASTED SALMON RECIPE | GOOP
Web 1 tablespoon coconut oil, melted 1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest possible …
From goop.com


OUR TEAM’S 52 FAVORITE RECIPES, PRODUCTS & ARTICLES
Web 2 days ago Coconut Dal With Kale From ‘Rambutan: Recipes from Sri Lanka’ This dish, excerpted from Cynthia Shanmugalingam’s 2022 cookbook Rambutan, is one of my …
From food52.com


Related Search