Creamy Coconut Kale with Noodles

Creamy Coconut Kale with Noodles

kale with coconut milk, garlic and gingerThis is another creation using sofrito.  I enjoyed the kale with coconut recipe and  noticed my kids liked it too.  I wanted to incorporate the kale into a meal that everyone in my family would enjoy (I added the shrimp  for my spouse- if you’re vegan then nix that part!).  This meal is tasty both warm and cold.  The coconut milk makes it creamy and decadent without any dairy.

This is what you’ll need:

2 bunches lacinato kale

6- 8 cloves crushed garlic

1 tablespoon chopped fresh ginger root

1/2 cup extra virgin olive oil

2 cups light coconut milk ( 15 oz can of organic & unsweetened)

1 teaspoon sea salt

3 limes

16 oz package rice noodles (or less)

2-3 tablespoons sofrito

1 lb uncooked, peeled jumbo shrimp (optional)

pinch of cayenne

Step 1

In a large pot, put water to boil.  Add teaspoon of oil, if desired.  Put frozen shrimp to defrost in colander in sink.

Step 2

Using a large, sharp knife cut kale crosswise v-e-r-y thinly.   On medium heat, saute garlic in 1/8 cup olive oil.  Add fresh ginger and stir. After 4-5 minutes (being careful that garlic doesn’t burn) add rinsed, chopped kale.  Stir to coat kale with the garlic oil.  Reduce heat to medium-low and add 1 cup coconut milk.  Cook for 5-10 minutes until greens are soft.  Last, add salt and juice of 1/2 lime.  Set aside.

Step 3

Add pasta to boiling water and cook for 7-10 minutes or until done.  Do not overcook.  Remove noodles from heat, drain and rinse.  Put back in large pot.  Add sofrito and  remaining coconut milk  and mix well.

Step 4

In large decorative bowl, combine noodles and kale and mix well.  (You may want to cut noodles into smaller pieces for young children.)  Set aside.

Step 5 (optional)

Rinse  and drain shrimp,  making sure they’re defrosted fully.  In a large  skillet, heat 1/4 cup olive oil over medium heat. Cook 3- 4 cloves of crushed garlic 1 or 2 minutes or until softened, not browned.   Add shrimp, salt and cayenne. Cook until shrimp are pink and firm.  Do not overcook. Turn off heat and add juice of 1/2 lime.

Garnish with slices of lime and enjoy.

Creamy Coconut Kale with Noodles


4 thoughts on “Creamy Coconut Kale with Noodles”

  1. This looks delish – definitely going to try it. I love kale but tend to fall back on sauteeing it with olive oil and garlic and that gets boring. This makes it into a whole meal!

  2. Great recipe! I used it as inspiration for my dinner. I sauteed garlic, ginger and sofrito, added coconut milk and green curry paste, adobo, kale and broccoli and tossed it with rice noodles and a squeeze of lime. It was fantastic! I only use sofrito for Puerto Rican dishes, it was nice to branch out. Thanks!

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