Side dish

Braised kale with coconut milk and ginger

Name: Braised kale with coconut milk and ginger
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 5½ oz Kale; 2 fl oz Coconut milk; ¼ oz Coconut oil; Ginger, a thumb, grated; Garlic cloves, two, sliced; Lime, half; Chili flakes, a pinch; Sea salt, to taste

Kale is one of the few greens that improves with a long simmer, and coconut milk softens its bitterness in a way cream does not. Good beside anything grilled or spiced.

4gnet carbs

12gfat

3gprotein

135kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Kale5½ oz
Coconut milk2 fl oz
Coconut oil¼ oz
Gingera thumb, grated
Garlic clovestwo, sliced
Limehalf
Chili flakesa pinch
Sea saltto taste

Method

5 steps · 20 minutes

Strip the kale from its stems and tear it into bite-sized pieces.
Warm the coconut oil in a wide pan over medium heat and cook the ginger, garlic and chili for 1 minute, until fragrant but not browned.
Add the kale with the water still clinging to it from washing and toss until it starts to wilt, about 2 minutes.
Pour in the coconut milk, cover, and simmer gently for 8 to 10 minutes, until the kale is tender and the sauce has thickened and coats the leaves.
Squeeze in the lime, salt to taste, and serve.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.