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Thai Kale with Coconut Milk

July 4, 2013

From 1,000 Vegan Recipes

  • 1 TB canola or grapeseed oil
  • small bunch scallions
  • crushed red pepper (optional)
  • 1 medium bunch kale, thick stems removed and coarsely chopped
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 tsp light brown sugar
  • salt

1. In a large saucepan, heat the oil over medium heat. Add the scallions, cover, and cook until softened, 3 minutes. Stir in crushed red pepper to taste, if using. Add the kale, stirring to coat.
2. Pour in the coconut milk and sugar and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until tender, about 8 minutes. Season with salt to taste. Cook for 5 more minutes to blend flavors. Serve immediately.

Serves 4

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