Coconut Creamed Kale Recipe (2024)

This was surprisingly good. I’m moving towards a whole food plant based diet and experimenting. Pairing it with red lentils worked well. Will definitely try again.

I made this and served it with cauliflower rice and it turned out delicious! The only thing I changed was leaving off the coconut because we didn’t have any. But it was incredible!

Followed the recipe pretty precisely, except for having to make my own curry powder from ground coriander, cumin and ginger. Taste was good, but texture left something to be desired. There was some crisp on top, but the rest was chewy. Not bad, but would probably try separately cooking most of the kale in the sauce on the stove top next time to soften it more, then put it in a casserole with some uncooked leaves and coconut on top, and broil it.

added more siracha and could have used another 30 minutes to get really silky but definitely a keeper!

I use one can of coconut milk and sauté kale in curry milk mix then air fry it with the coconut on top for a few minutes. No need for such a long time in the oven.

I added an entire jar of madras curry sauce (probably the flavor amount same as the powder) and one can coconut milk. Air fryer it without the flakes at 390 for 8 minutes ish. Added a ton of nutritional yeast to try and get that kale chip top. It was remarkably good would definitely make again.

This is fabulous! I especially liked the varied textures of the kale. It’s a great use for wilted kale or other greens that are past their prime. It’s easy and very forgiving and you mix everything right in the baking pan!

pretty good. I only used 1 can of ccnu*t milk and used a lid to reduce evaporation. I prefer the recipe for kale braised with tomatoes and bacon.

I used one can of coconut milk for a less saucy dish, and cooked the majority with the lid on. Really nice - added dried chilies vs sambal because it’s what I had.

Delicious! Made as is with the addition of two grated garlic cloves. The top kale bits didn't really get crispy. And I added sambal to my bowlful. Next time I will increase the ginger, as well.

Perhaps it was my curry powder, but I found this a bit bland on its own. However, once we added a splash of lime and a few tablespoons of agave nectar, it was really delicious.

I make something very similar, but with chard, and I prefer that texture. However, this is delicious!

Oof! TOO SALTY! Too much Madras, it was overwhelming. My Madras is 390 mg sodium. At half recipe (1 tablespoon) that’s nearly 1200 mg. Then calling addl salt. Inedible. I would try again with very light curry.

I use one can of coconut milk and sauté kale in curry milk mix then air fry it with the coconut on top for a few minutes. No need for such a long time in the oven.

I made this almost exactly as written. It was perhaps a little overly intense. I blame my curry powder (Penzeys, whom I normally trust a lot). I served over brown rice with some lime wedges. I think I will do this recipe again very soon, taking it in a more Thai direction with red Thai curry paste and a bit of fish sauce and brown sugar, perhaps. The method is wonderfully easy.

The texture of this dish is as delightful as its flavor. I halved the recipe due to a young adult’s aversion to the name of the dish — her loss! I used good Thai coconut milk and couldn’t stop snitching samples before dinner time.

Did not care for the coconut flavor with the kale.

My family likes mild curry… not too hot. I just used the curry powder. Added juice of 1/2 lemon. Very tasty. Liked how the kale coated with sauce was tender and kale on top was crispy. I used thick wide slices of coconut which was an important element in texture contrast and taste.

I wonder if Michelemental massaged his kale before adding it to the sauce and baking. Makes a difference in how tender it is.

It was rather tough, I thought, and soupy. It needs to be served with a grain to sop up the wet. Maybe I did not cook it long enough? Flavor is good, but not as tasty as you would expect with all the seasonings in the dish.