09 July 2008

Creamy Baked Kale

1 kg Kale
1 tin Cocoanut milk (I think my tin is like 414 mL or something)
2 tins water (so, that's like 800 ml?)
1 TB curry powder
1 tsp salt
1 tsp pepper (or, to taste)

Preheat the oven to 350F.

Remove the leaves from the stalks of kale. Whiz up the stems in a food processor, or mince them up with a knife.

Combine a bit of cocoanut milk with the curry powder, salt, and pepper. Sprinkle the spices and cocoanut milk over the kale's leaves. With both hands, vigorously massage the leaves of kale. Be rough with the leaves, and really get those spices worked into the kale.

Dump the kale leaves, stems, cocoanut milk, water, and any leftover spices you have, into a large casserole dish, roasting dish, or whatever other baking dish you have that you can cover up. Essentially, you want the whole lot to steam slowly in the oven.

Let it sit there in the oven for about 45 minutes, or until it's done to your liking. Serve as is, or with rice, or bread, or whatever.