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Creamy spice market kale is the side dish that steals the plate: sturdy greens wilted in a skillet, then bloomed with Ras el Hanout and garlic straight into hot coconut oil. A pour of coconut milk turns it all silky and fragrant. It comes together in about 10 minutes, start to finish.
Pro Tips
- Leave a little water clinging to the washed leaves. Those droplets become steam that tenderizes the greens before the pan goes dry.
- Bloom the spice and garlic mixture directly in the pool of hot coconut oil for about 20 seconds before adding the coconut milk. That is where the fragrance comes from.
- Add the greens in two batches so the pan is not crowded and the leaves wilt evenly.
- Try the same technique with collards, chard, or vegetables like green beans, cabbage, or broccoli, adjusting the covered cooking time to their sturdiness.
- For a simpler version, simmer chopped kale in a splash of water until tender, then finish with olive oil, crushed garlic, salt, and a squeeze of lemon.
Frequently Asked Questions
What is Ras el Hanout?
It is a North African spice blend built on warm spices like cumin, coriander, cinnamon, and ginger. Here it perfumes the coconut milk sauce, so a good-quality blend makes the dish.
Can I use another green instead of kale?
Yes. Collards, chard, and other sturdy braising greens work well. Delicate salad greens will not hold up to the wilting step.
How do I store leftovers?
Refrigerate them in a covered container for up to 3 days. Rewarm gently in a skillet; the coconut sauce thickens as it cools but loosens again with heat.
Is this dish vegan?
As written with coconut milk and coconut oil it is vegan, paleo, and dairy-free, so it suits a mixed table without any substitutions.
Recipe Card
Ingredients
Method
- 1. Wash the greens and remove the tough stems with the tip of a sharp knife. Roughly chop or tear the leaves. Unlike salad greens, you want to let a little water cling to tough braising greens. The water droplets turn to steam in the pan and tenderize the leaves.
- 2.
- Heat a large skillet over medium-high heat, then toss in about half the greens.
- Stir them with a wooden spoon until they begin to wilt, then add the rest of the greens.
- Stir, then cover with a lid.
- 3.
- In a small bowl, mix the Ras el Hanout, garlic, and salt with a fork.
- 4.
- When the leaves are dark green and beginning to wilt, remove the lid and let any remaining water evaporate.
- When the pan is mostly dry, push the leaves to the side and add the coconut oil.
- Let the oil heat, then pour the spices directly into the pool of oil to release their fragrance (and flavor) for about 20 seconds.
- 5.
- Pour the coconut milk into the pan, stirring to combine the greens, seasonings, and milk.
- Sauté until the sauce begins to thicken and your nose is delighted by the aroma. You know how you could do that? Try this with cooked spaghetti squash, other greens, or vegetables like green beans, cabbage, or broccoli. Simply adjust the pre-steaming time to accommodate their sturdiness. Want to keep it basic?
- Toss washed and sliced kale into a skillet over medium-high heat.
- Add 1-2 tablespoons water, bring to a boil, cover and simmer ‘til the kale is tender.
- Remove the lid and let extra water evaporate.
- Turn off the heat, drizzle the leaves with olive oil, then stir in salt, black pepper, and a crushed garlic clove.
- Sprinkle a squeeze of fresh lemon juice.
