I like to make kale a world traveler; in other books I’ve managed to stamp its passport with Asian, Latin American, and Mediterranean flavorprints. This time I’ve booked kale’s passage to Thailand, in whose cuisine coconut, ginger, and lime can often be found. Coconut milk helps increase the bioavailability of kale’s fat-soluble vitamins, while coconut’s sweetness and the brightness of the lime help eliminate kale’s natural bitterness. I’ve taken kale so many places I’m amazed I don’t have Customs showing up at my front door. But if they do, I’ll just make them this dish and they’ll go away satisfied.
MAKES 4 SERVINGS
PREP TIME: 5 minutes
COOK TIME: 10 minutes
2 tablespoons extra-virgin olive oil or coconut oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch kale, stemmed and cut into bite-size pieces
¼ teaspoon sea salt
½ cup coconut milk
1½ teaspoons freshly squeezed lime juice
Heat the oil in a large pan over medium-high heat. Add the garlic and ginger, stir, and cook about a minute. Add the kale and salt, and sauté for 3 minute or just until it turns an emerald green. Add the coconut milk and sauté continuously until the kale is tender, about 5 minutes. Stir in the lime juice and serve immediately.
VARIATIONS: For some color, add ½ cup of finely diced red or yellow bell pepper along with the kale. If you have Thai basil, garnish with 1 tablespoon, chopped, for a real Asian flare.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.