Saturday, December 7, 2013

Kale Greens in Coconut Milk

I've been a bit lazy lately with posting recipes for side dishes just because they're usually less exciting, but this Filipino kale dish was so outstanding that I think it deserves a post. A bit of stewing time with shrimp paste and coconut milk gives and extremely rich depth of flavor.

One year ago: Black Pepper Crab
Two years ago: Bobotie
Three years ago: Peppermint Meringues
Four years ago: Stewed Lentils and Tomatoes

Kale Greens in Coconut Milk (from The Adobo Road Cookbook)

2 tbsp oil
1 onion, diced
4 garlic cloves, minced
1" piece fresh ginger, peeled and minced
1 - 2 Thai chili peppers, split in half lengthwise
1 tbsp fermented shrimp paste
1 lb kale, washed, center ribs removed, leaves roughly chopped
1/2 cup shrimp stock or water
1 1/2 cups coconut milk (I just used the whole can and cut back on the water)

1. Heat a large wok over high heat. Add onion and stir-fry until pieces wilt and lightly brown, 2 - 3 minutes.
2. Add garlic, ginger, chili peppers, and shrimp paste to pan and cook until fragrant, 1 minute.
3. Toss kale in pan and cook and stir until kale cooks down and wilts, 1 - 2 minutes.
4. Pour shrimp stock and coconut milk into pan and reduce heat to low and simmer uncovered until kale is tender, 10 - 15 minutes.
5. Serve with steamed white rice.

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