Thai Kale with Coconut Milk

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