Wilted Kale with Coconut, Ginger, and Lime

Wilted Kale with Coconut, Ginger, and Lime Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Fat 3.4 g
Satfat 1.8 g
Sodium 99 mg

Ingredients

1 tablespoon light coconut milk
1 teaspoon canola oil
1 seeded minced jalapeño
2 teaspoons minced ginger
8 cups lacinato kale, stemmed and chopped
1/4 cup light coconut milk
1/4 cup water
1/2 teaspoon sugar
1/4 cup light coconut milk
2 teaspoons lime juice
1/8 teaspoon kosher salt

Preparation

1. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

Cooking Light

September 2013
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