Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and canola oil. Add jalapeño and ginger; cook 1 minute. Add kale; cook 2 minutes. Add 1/4 cup light coconut milk, water, and sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, lime juice, and kosher salt.
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My family hates kale so I used spinach. Didn't need the water or even half the coconut milk. I also only used half a minced jalapeno and heat-wise, it was fine for us. But I'm not sure I'll be making this one again based on the level of enthusiasm it received.
This was just ok. I honestly felt the flavor wasn't strong enough. I did prep my ginger the night before when I was making something else with ginger, but it was in a ziploc in the fridge and still smelled great, I can't imagine that it lost that much flavor overnight. I WANT to like this more, so I might try making it again and throw in extra ginger and maybe some orange zest? I don't know, it needs a little extra, but going off the recipe as-is, it's only just "okay."
I loved the flavors in this kale dish. It was easy and quick to prepare, and I will make it again very soon. The only reason I didn't give it 5 stars is because I don't think the recipe needs the water called for. I forgot to put it in, and had plenty of liquid for cooking the kale. I think the addition of water would thin the sauce and leave too much of it in the pan, since it won't all cling to the kale. Otherwise, delish!.