Thursday, November 11, 2010

Coconut Cream Kale | Wegmans

Coconut Cream Kale | Wegmans: "2 bags (16 oz each) Nature's Greens Kale
1 Tbsp Wegmans Pure Olive Oil
2 1/2 cups yellow onions, 1/2-inch dice
1 tsp minced Food You Feel Good About Peeled Garlic
1/4 tsp crushed red pepper
1/4 tsp salt
1 can (13.5 oz) coconut milk (International Foods)
salt and pepper to taste

  1. Blanch 1 bag of kale 4-5 min in large pot of boiling, salted water. Transfer to colander; drain. Keep blanching water boiling. Gently squeeze excess water from cooked kale; set aside. Repeat with second bag of kale. Set kale aside.
  2. Add oil and onions to braising pan on MEDIUM. Cook, stirring occasionally, 5-7 min until soft, but not browned. Add garlic, crushed red pepper, and 1/4 tsp salt. Cook, stirring, 1 min.
  3. Stir in coconut milk. Bring to boil on MEDIUM-HIGH. Cook, stirring, 4-5 min until thickened. Remove from heat.
  4. Add kale to coconut milk mixture. Cook on MEDIUM about 5 min, until kale is tender. Season to taste with salt and pepper.

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