Delish vegan alert! - I love dark leafy greens, just about all of them - turnip, collard, kale, mustard. You name it, I likely love it. This recipe is one of my go-to's. I'm gonna give you a quick way to make it. Inspired by Jamaican callaloo recipes, I serve it over rice, or on the side with a potato and my favorite fish. Recently, I made my sauteed kale during one of my live cooking classes, as an accompaniment to my Latin-Caribbean fried chicken. It was amazing.
4 cups kale, chopped and tightly packed (if you keep the stems, chop them down too)
1 well-rounded TBS coconut oil (SUB: olive oil)
1 small onion, chopped (optional)
2 cloves garlic, minced
1/2 medium red bell pepper, diced
2 sprigs thyme
1 medium tomato, chopped
1/4 cup warmed coconut milk
1/2 lemon, squeezed
2 tsp white wine vinegar
Salt to taste
1 Scotch Bonnet pepper, whole (SUB: small jalapeño, whole)
2 tablespoons water
Heat coconut oil over medium heat in a saute pan.
Add kale, garlic, onion, bell peppers, salt and pepper. Sautee for 2-3 minutes until leaves become dark green and your aromatics become fragrant.
Add 2 TBS of water, whole hot pepper, thyme sprigs. Cover and reduce to simmer for about 7-10 minutes. Add a little more water only if they appear to be nearing burning, one TBS at a time.
Uncover and stir in tomatoes, warm coconut milk, vinegar, and lemon juice. Simmer on low for 2-3 more minutes. Uncover, taste. Adjust salt/pepper as needed. Serve hot.