This 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
16 oz package rice noodles (or less)
2-3 tablespoons sofrito
1 lb uncooked, peeled jumbo shrimp (optional)
pinch of cayenne
In a large pot, put water to boil. Add teaspoon of oil, if desired. Put frozen shrimp to defrost in colander in sink.
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.
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.
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.