It used to be that kale was one of those weird foods that only “health nuts” and vegans ate, like chia and mung bean sprouts. But in the last year or two, kale has really taken over and has become quite the trendy veggie - so much so that my friend Deana thinks it has “jumped the shark."
Just with anything that becomes popular, the kale trend is sure to die down soon. Whether it’s fashionable or not, kale will always be one of the most nutritious foods on the planet, so it should be always be welcome on your dinner plate. This recipe is super quick and easy to make, and makes a delicious side dish for the Thanksgiving table.
- 1 tablespoon coconut oil
- 1 small onion, diced, about 1 cup
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- ½ teaspoon red pepper flakes, or to taste
- 2 bunches of kale, washed and chopped, with stems removed
- ½ cup coconut milk
- 2 tablespoons vegetable broth
- sea salt, to taste
- Heat the oil in a large pan over medium high heat. Add the onion, garlic, ginger and red pepper flakes, and cook until fragrant, around 8 minutes
- Add the chopped kale, coconut milk and broth. Cover and cook until the kale has wilted, about 5 minutes, stirring occasionally.
- Season with salt and serve.