2 (13 ounce) cans full fat coconut milk
1 tablespoon Madreas curry powder
1 tablespoon fresh ginger, minced
1 teaspoon sriracha sauce
kosher salt to taste
freshly ground black pepper to taste
1 pound kale leave (or with stems if baby kale) torn into bite sized pieces
½ cup unsweetened coconut flakes
How to make this recipe
- Preheat oven to 350 degrees Farhenheit
- In a 9” x 13” pan In a 3-quart/9-by-13-inch baking pan, use a fork to stir together the coconut milk, curry powder, ginger and sriracha. Season with 1 teaspoon salt and a generous grind of black pepper.
- Add half the kale and use your hands to toss to coat. Add the remaining kale, season with salt and pepper, and massage with your hands so that the volume decreases a bit, and the kale no longer extends above the pan’s edge. Toss just once or twice so some of the kale is coated in sauce.
- Bake for 35 minutes. Sprinkle with coconut flakes, then continue to bake until the sauce has thickened and the kale on top is crisp, another 10 to 15 minutes, keeping an eye on the coconut flakes to avoid burning. Serve warm.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 8 servings
Source: New York Times, Ali Slagle