Homepage   |    Shop Spices & Blends   |    Recipes & More   |    About Us

Coconut-Ginger Kale

Spicy Coconut-Ginger Kale recipe by SeasonWithSpice.com

With December wrapping up, and its endless trays of holiday dishes, it’s time to start eating healthy again.  And when I think healthy, I think a giant plate of fresh, leafy greens like kale.  Kale is a versatile, winter green that can be sautéed with numerous flavor combinations.

Since I’m from Malaysia, and feel especially nostalgic during the middle of winter, I decided to whip up a kale dish with flavors from home – coconut, chili pepper, garlic, fresh ginger, and sesame seeds.

Coconut-Ginger Kale recipe by SeasonWithSpice.com

This Coconut-Ginger Kale dish is packed with nutrients. 

Dark green kale is high in calcium, Vitamin C, and beta carotene. Coconut is rich in fiber and phosphorous.  Ginger contains gingerol, which warms the body and boosts circulation.  Garlic is loaded with antioxidants.  Red chili peppers have the compound capsaicin that increases metabolism.  And sesame seeds are stocked with calcium and iron. 

Serve this Coconut-Ginger Kale as a side with brown rice or soba noodles.  It will give you a bright, clean start for the New Year.

Coconut-Ginger Kale by Season with Spice
Serves 2-3 as a side

1 bunch of kale - tough stems removed and then leaves cut crosswise in 1 inch wide ribbons
1/3 cup unsweetened, finely shredded coconut
2 tbsp toasted sesame oil
2 garlic cloves – minced
1 tbsp grated fresh ginger (save some to add in toward the end to for a fresher taste)
2 tsp low-sodium soy sauce, or fish sauce
Season with Spice's Finely Ground White Pepper - season to taste
1 medium-sized red chili pepper - seeded and sliced thinly
Sprinkles of Season with Spice's Toasted Sesame Seeds

1. Add shredded coconut into a large frying pan and toast over low heat until the coconut turns lightly brown. Remove from heat, and put toasted coconut into a small bowl.
2. Wipe the same pan clean, and then reheat the pan. Add in sesame oil, minced garlic and ginger, and sauté over medium heat until fragrant.
3. Toss in kale by batches and cook over medium-high heat until it begins to wilt. Add in soy sauce or fish sauce. Stir to combine and continue to cook for another minute. The kale should be tender, not mushy. Then quickly season with ground white pepper and toss in sliced red chili peppers and remaining grated ginger. Remove from heat, and garnish with sesame seeds and toasted coconut. Serve immediately.


Rosa May said...
This comment has been removed by a blog administrator.
Wok with Ray said...

This is a great and beautiful dish to start the new year especially for someone (ahem) who wants to watch his diet. :) Wishing you both a very successful and New Year!

mjskit @ mjskitchen.com said...

Oh I do love this kale dish! Your kale is cooked just like I like it - just wilted, not mushy. Great combination of ingredients and so refreshing after all of the rich food I've been eating this holiday season. Hope you both had a wonderful holiday and wishing you a happy and healthy 2013!!!!

Hana said...

Hi. Could you recommend an alternative for Kale. I don't normally see Kale being sold in supermarkets in the Philippines. Thanks!

Season with Spice said...

Hi Hana - I know kale is not really available when I was in Malaysia too. For this flavor combination, it would work great with spinach or collard green as well. You can also consider any dark green veggies available in the Philippines. There is more green variety in Southeast Asia, so go ahead and try the combo with the greens you fancy. Happy cooking!

Season with Spice said...

Hi Ray - You too have a wonderful New Year! And many success to a healthier diet:)

Season with Spice said...

Best wishes to you too, Rosa!

Season with Spice said...

It sure didn't take us too long to switch over to clean, light food after the holiday parties. Cheers to a healthy 2013 and many years to come, MJ!

justonecookbook said...

I really love your creative dish! I never thought of cooking kale with coconut and ginger (I usually associate kale with Western dish). I love it! Next time I get kale, I know I want to make this. Besides Kale, I have everything already too. :)

Season with Spice said...

Fantastic that you have all the rest of the ingredients already, Nami. Living far away from Asian grocery store does encourage me to experiment Asian flavors with Western ingredients. Inconvenience brings out creativity, so it's not too bad after all I guess:)

Ca4ole said...

Hi there.
Food on Friday: Ginger is open
for entries. This looks like a good
one! I do hope you link it in. This is the
. Please do pop back to
check out some of the other links. Happy
New Year!

mycookinghut said...

This dish looks absolutely delicious!

Post a Comment