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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Coconut, Ginger, and Lime

Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 3.4g
  • Saturated fat: 1.8g
  • Sodium: 99mg
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Wilted Kale with Coconut, Ginger, and Lime Recipe

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