Braised Kale in Coconut Sauce

Time: 25 min.
Complexity: easily
Servings: 4

Juicy kale is simmered in a delicate coconut milk sauce, which, along with the spices, infuses this vegetarian side dish with Asian flavors. The sweet coconut aroma is perfectly complemented by ginger, garlic, mildly spicy Fresno pepper, and lime juice. The kale is incredibly creamy. Before serving, sprinkle the kale with deep-fried onions. They add a delicious crunch that's irresistible.

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Recipe:

Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1/2 a seeded and thinly sliced ​​Fresno pepper; cook until soft. Stir in 10 ounces (280 g) chopped kale, 1 15-ounce (400 g) can coconut milk, and 1/4 cup water; season with salt and pepper to taste. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 a lime. Sprinkle with the fried onions.