Coconut Kale
This recipe is my best guess of one of my favorite Portland restaurant/bars, The Sweet HereAfter.
This recipe should be split between four people or four meals.
Ingredients
Heat coconut cream and tabasco sauce in a medium sized pot with a lid. When about to boil add kale to the pot and stir until the kale is thoroughly coated. Add lid back to the pot. Heat on low-medium heat for 4-6 minutes.
This recipe should be split between four people or four meals.
Ingredients
- 1 bunch kale, de-stemmed and chopped into salad sized pieces. Argula or spinich can be substituted.
- 1/2 cup coconut cream (be sure to get one that is only coconut with no added gums or emulsifiers)
- 2 tsp tabasco sauce (or to your liking)
Heat coconut cream and tabasco sauce in a medium sized pot with a lid. When about to boil add kale to the pot and stir until the kale is thoroughly coated. Add lid back to the pot. Heat on low-medium heat for 4-6 minutes.
