I bought one too many bunches of lacinato kale (also known as “dino” kale) that I had to put to use muy rapido! Last night, my sweet husband cooked me up some Thai cuisine that was so delicious I was craving more of its fragrant flavors today. I decided to infuse some of the Thai spices used to make last night’s dinner with the darling of the Tuscan culinary world: lacinato kale.
This dish pairs perfectly with some sautéed shrimp, a light, white fish, or even a beautiful grass-fed beef or bison burger. In other words, it’s very versatile!
Ingredients
(Serves 2)
1 bunch organic lacinato kale, rinsed well and chopped (leave the leaves wet)
1/2 red onion, chopped coarsely
1 tablespoon unrefined virgin coconut oil (like this one)
1-2 cloves of garlic, finely minced
5 fresh organic mint leaves, sliced (you can also use the dried herb if that’s easier for you)
1-2 dried kaffir lime leaves (I like Thai Kitchen brand, found in most grocery stores), ground with a mortar and pestle – OR – crumbled up well between your hands
1/2 organic lemongrass, sliced diagonally (also found in most grocery stores, either fresh in produce or fresh is the packaged herb section
1/2 inch nub of ginger, grated
Unrefined, quality salt, to taste
Procedure
1. First, prep the garlic cloves and set them aside for 10 minutes. By letting the minced garlic rest, it will actually produce large amounts of its beneficial component, allicin. Once created, allicin is not destroyed by heat.
2. Heat coconut oil in a large pan over medium heat. Toss in onions and sauté until tender and slightly translucent (~ 5-7 minutes).
3. Add in lemongrass, mint, and ginger. Let flavors marinate together for another couple minutes.
4. Mix in kale; then add garlic and kaffir lime leaves.
5. Allow kale to cook until tender and slightly wilted.
6. Season with unrefined salt & enjoy!
How did you enjoy recipe? Did you make any substitutions or changes to it? Let me know in the comments section below!
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