Gingery Creamed Kale and Cabbage
A creamy, ginger-infused coconut milk sauce takes these tender greens from good to great.
Nutrition Information
- Calories: 240 kcal
- Carbohydrates: 48g
- Protein: 6g
- Potassium: 681mg
- Fiber: 4g
- Sugar: 14g
Ingredients:
-
1 1/2 pounds lacinato kale, stemmed (about 12 packed cups)
-
3 tablespoons vegetable oil
-
1 white onion, coarsely chopped (about 1 1/2 cups)
-
2 cups coarsely shredded green cabbage (from 1 small head)
-
2 1/2 teaspoons grated fresh ginger
-
1/4 teaspoon ground turmeric
-
1 1/2 teaspoons kosher salt, divided
-
1 cup unsweetened, full-fat coconut milk
-
1/2 cup whole buttermilk
Instructions:
-
Bring a large pot of salted water to a boil over high. Add kale; cook, covered, stirring occasionally, until tender, about 6 minutes. Drain and let cool to room temperature, about 10 minutes. Once cooled, coarsely chop kale; set aside. Do not wash pot.
-
Heat oil in pot over medium. Add onion; cook, stirring often, until softened and translucent, about 7 minutes. Add cabbage, ginger, turmeric, and 1 teaspoon salt; cook, uncovered, stirring occasionally, until cabbage is slightly softened, about 5 minutes. Add coconut milk. Cover; reduce heat to medium-low, and simmer, stirring occasionally, until sauce is thickened and cabbage is just tender, 5 to 8 minutes.
-
Stir in kale and remaining 1/2 teaspoon salt; cook, uncovered, stirring occasionally, until kale is warmed through and evenly coated in sauce mixture, about 3 minutes. Remove from heat, and stir in buttermilk. Serve immediately.
about us
A decade ago, we set out to bring cooks together from all over to exchange recipes and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food! Since we started Make The Foodie Call, tens of millions of cooks and eaters have found their way to the site.