Friday, January 29, 2010

Creamed Kale

Creamed Kale 
(Inspired by this recipe from TheClothesMaketheGirl)
Serves 2

1 Large Bunch of Kale (or Chard), tough stems removed with leaves washed and finely chopped*
2/3 C. Coconut Milk (pureed with 1 small or 1/2 large chipotle pepper in adobo)
2 Garlic Clove, minced or pressed
1/2 tsp. Ancho Chile Powder
Sea Salt and Pepper, to taste
  1. Heat the oil in a  large skillet. 
  2. Add greens and stir.Cook for 3-5 minutes, until greens begin to wilt.
  3. Add garlic and stir.
  4. Season with salt, pepper, and ancho chile powder. Stir.
  5. Add coconut milk. Stir and cover.
  6. Cook another 10-15 minutes, until coconut milk is almost fully absorbed into the greens. 
  7. Serve.
*Tip: I like to remove the stems, wash, and spin the leaves when I get home from the grocery store. I then store the prepared leaves in a large tupperware container (I'm currently using a juice container) with either a flour sack towel or one piece of paper towel. I do this with all of my greens, for easy use.

1 comment:

Blogger said...

3 Studies SHOW Why Coconut Oil Kills Waist Fat.

The meaning of this is that you actually get rid of fat by eating Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

These 3 researches from big medical journals are sure to turn the conventional nutrition world around!