For years, I was intimidated by kale. That seems strange and I must admit that I don't have any logic behind it. But I avoided kale for most of my life. That all changed when I ended up with a bowl of cold kale salad from a local vegan deli counter. The texture was amazing...and it wasn't even cooked. I found that the key to good kale is to loosen it up a little. Kale's leaves are rigid and firm. If you rub them together in your hand a little, they become softer and more pliable. And kale will keep that texture, to some degree, if you cook it.
Creamed Kale with Chickpeas
1 small can coconut milk, unshaken (5.5 oz)
2 cloves garlic
1/2 tsp red pepper flakes
1 medium onion, chopped
1 can chickpeas (15 oz)
2 bunches kale
2 tbs nutritional yeast
1 tbs Braggs or Soy Sauce
1/2 cup soy yogurt (or more coconut milk)
1/4 tsp salt
To prep the kale, cut the stems from the kale and roughly chop. Rub the chopped kale with your hands until it softens. This will break down the fibrous structure of the leaves. It's essential for cold kale salad, but a useful step in cooking kale as well.
Heat a large saute pan over medium-high heat. Add about half of the coconut milk. You want the thick part of the can, which doesn't always happen. Just do the best you can. Cook for a couple minutes until the liquid starts to cook off. Add the garlic and red pepper flakes and cook until the garlic is aromatic. Add the onion and saute until soft. Add the chickpeas and stir.
In bunches, add the chopped kale and stir into the onion. It's helpful to fold the outer edges of the pan into the center. Otherwise you may end up with half the kale on the floor or all over the stove. Once all of the kale is wilted, add the sauce ingredients and the rest of the coconut milk. Bring just to a boil, adding some water, a tablespoon at a time until you reach the desired consistency.
It's delicious poured over a potato or piece of toast.
4 Servings: 342 cal (12g fat, 50g carbs, 15g protein)