I love kale. It was definitely not love at first taste, but over the past few years I have tried a variety of preparations and found several that I truly love.
While it is slightly bitter and/or tangy (depending on the variety), it melds well with soups, stands up to sautés, and works well as a chip. It is similar to collard greens in taste and texture, but it really has its own identity.
Why try kale in the first place? It is yummy! And it is a superfood, boasting incredibly high levels of vitamins A, C, and K, with a good dose of calcium, vitamin B6, and fiber. It also has at least 45 antioxidant flavonoids (the stuff that helps prevent inflammation and disease, especially cancer). The darker the leafy green, the greater its nutrient density, so working some kale into your diet is a great way to improve your overall health. And did I mention that it is delicious?
“But I don’t like kale.” Try it one more time. For me. Try a different variety (the dinosaur, or lacinato kale, is a bit milder than the curly kind). Try it cooked a different way, with different spices, cooking fats, and/or other additions. Or try it raw. Just try it. I’ll bet you will find at least one way that you will love.
This may be my new favorite way. It was a happy accident, born of a dinner gone awry, but which turned into a tasty treat. The coconut milk and coconut oil blend fantastically with the kale, and the crispy, crunchy texture is amazing. I’ll warn you, though: you may find that there are no leftovers. The first time I made this, my husband and I ate it all. Gone! I made more the next time…
Crispy Coconut Kale
- 4 cups curly kale (preferably organic), roughly chopped
- 1/2 cup full fat coconut milk
- sea salt to taste
- 3-4 Tbl. virgin coconut oil
- In a large bowl, mix roughly chopped kale with coconut milk and salt to taste. Let sit for about a half hour at room temperature.
- Heat a large nonstick pan over medium heat; melt 3-4 Tbl. coconut oil and let it get hot.
- Add kale to pan, mixing well to coat.
- Cook kale for about 10 minutes, stirring often, until kale is wilted and has turned from bright green to slightly darker in color.
- Increase heat to medium-high and continue to cook kale, stirring often, until it is crispy around the edges, but not burnt.
Note: The kale will be very juicy from the coconut oil. I find this delicious, but if you prefer less “juice,” use a slotted spoon to remove cooked kale from oil and drain on paper towels before consuming.
Source: The World’s Healthiest Foods: Kale
This post is linked to Fight Back Friday.
Great blog”) love ya sis
When you say coconut milk, do you mean the kind in the carton that you drink, or the canned variety. If using canned, do you include the coconut water?
I mean either canned or 100% coconut milk in a carton (such as the Aroy-D brand). I shake up the can/carton really well to mix the cream with the water and then use it that way.
This looks really yummy. I really struggle with side dishes and, my husband does not like cooked greens but I’m going to have to make this for lunch this week.
Thanks! I hope you (and your husband) like it.
I just made this side tonight and…holy smokes! It’s been literally years since my taste buds encountered something so distinct!
It was really good but even more than that, it was almost undefinable in taste. I’ll absolutely be making this again and your instructions were spot on. Thanks for sharing this with the world. I hope others realize how great this can be and make it too.
So glad you liked it, Joel!
Wow! Will definitely have to try this! And share it with all my paleo people
Do y ou dump the kale in the pot coconut milk and all, or do you remove it from the coconut milk at this time? I assume the former, but….
Yes, I just dump the entire contents of the bowl where I marinated the kale into the pan. You want the liquid to get the kale nice and crispy. Hope you enjoy it!