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Sauteed Kale with Coconut Milk
Sauteed Kale with Coconut Milk
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Kale cooked in creamy coconut milk with exotic ras el hanout spice for a flavorful winter side.
Ingredients:
  • 1 bunch kale
  • 2 cloves fresh garlic, minced
  • 2 teaspoons ras el hanout
  • 1 pinch salt
  • 1 teaspoon coconut oil
  • 0.5 cup coconut milk
Instructions:
  • Rinse kale thoroughly, gently pat dry, keeping some water for extra crispiness. Discard tough stems and roughly chop or tear leaves.
  • Combine minced garlic, fragrant ras el hanout, and a pinch of salt in a small bowl, using a fork to blend into a flavorful seasoning.
  • Preheat a large skillet over medium-high heat. Add half of the kale and stir until starting to steam. Mix in the remaining kale and continue stirring until leaves are dark green and wilting, for about 5 minutes. Push the cooked kale to one side of the skillet, add coconut oil to the empty side, and allow it to melt. Pour the ras el hanout mixture into the oil and stir until fragrant, around 20 seconds.
  • In a skillet, add coconut milk and stir until the sauce thickens, about 4 to 5 minutes.

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