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Kale in Coconut Milk is for Dinner.

Kale in Coconut Milk takes several minutes to prepare.

Kale in Coconut Milk takes several minutes to cook.

Kale in Coconut Milk makes 4 servings.

The ingredients for Kale in Coconut Milk are:

One pound kale, leaves separated from stems and roughly chopped
1 tablespoon olive oil
1 large onion, sliced
4 garlic cloves, minced
1 inch piece ginger, minced
1 hot fresh chili pepper, such as habenero, thai bird chili, or jalapeno
1 tablespoon fish sauce
.5 cup water
1.5 cups light coconut milk

Here is how you make Kale in Coconut Milk:

1Heat a large wok or saut? pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2?3 minutes.2Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute.3Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1?2 minutes.4Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10?15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.5Note: You can omit the shrimp paste and instead stir in 1 tablespoon of fish sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.Serving Size: Makes 4-6 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CSKULNIK.

The nutritional information for Kale in Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.4

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 389.5 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 2.2 g
• Protein: 3.9 g

Kale in Coconut Milk is Asian cuisine.

The dietary needs meet for Kale in Coconut Milk is Gluten Free