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Recipe Category: Vegan
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Thai Kale With Coconut Milk Recipe
Ingredients
Makes 4 servings
- 1 tablespoon canola or grapeseed oil
- 2 or 3 medium shallots, cut into 1/4-inch slices
- crushed red pepper (optional)
- 1 medium bunch kale, thick stems removed and coarsely chopped
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 teaspoon light brown sugar
- salt
Method
- In a large saucepan, heat the oil over medium heat
- Add the shallots, cover and cook until softened, 3 minutes
- Stir in crushed red pepper to taste, if using
- Add the kale, stirring to coat
- Pour in the coconut milk and sugar and bring to a boil
- Reduce heat to low and simmer, uncovered, stirring occasionally, until tender, about 8 minutes
- Season with salt to taste
- Cook for 5 more minutes to blend flavors
- Serve immediately
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