Tag Archives: kale

Easy Recipe for Greens!

I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out.  I tested it out on a couple of friends a couple of weeks later and got the seal of approval.

What you need:

2 bunches of greens (collards, kale, mustard greens)

1 leek


1/4 c. olive oil

1/8 c. balsamic vinegar

Chop the leek and saute in bottom of large pan on medium-high heat.

leeks and olive oilChop greens v e r y thinly, using a large sharp knife.

Add chopped greens to leeks.

** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

You’re done.  Enjoy!


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