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Wilted Kale with Coconut, Ginger, and Lime

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: 1/2 cup)
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.


  • 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

Nutrition Information

  • calories 69
  • fat 3.4 g
  • satfat 1.8 g
  • sodium 99 mg

How to Make It

  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.

Cook's Notes

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