Coconut Rice and Kale

Wanting us highlight my home grown kale I made this coconut rice. It is a good side dish or main dish with the addition of a fried egg and some crushed peanuts.

1 cup of unsweetened coconut flakes

1 large sweet onion, chopped

2 T. Olive oil

2 cups of rice

1 can coconut milk

1 t. Knorr chicken soup powder

1 t. Turmeric

Zest and juice of 2 limes

10 big kale leaves, center stem removed and cut into ribbons

Sliced red chillies

Black pepper

In a big stock pot heat half the olive oil and add the coconut and toast for a minute, stirring so it doesn’t burn. Remove from pot and add the remaining oil and onions. Cook on medium high for three minutes, until translucent.

Add the rice and stir to coat with any oil and onions. Add the coconut milk and a can of water. Add the chicken broth powder, turmeric and a few turns of black pepper mill. Cover. Heat to boil and reduce to simmer. Cook for ten minutes covered. Add the kale to the top of the rice and cover and cook another ten minutes or until the liquid is gone.

Add the lime juice and zest and pre-cooked coconut. Serve with chillies on side.

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