By Sarah Axtell, ND • July 24, 2008
If you’re in the mood for something creamy…and leafy, then try this delicious dish. The coconut milk adds a nice nutty flavor to the greens. Quick and easy and of course full of vital nutrients!
The kale is a great source of vitamin A, C, K, Iron, Magnesium, and Calcium. Yes, contrary to popular belief, milk is not the only good source of calcium. Green leafy vegetables are great sources of Calcium.
Coconut milk is a great brain food! It is full of medium chain saturated fatty acids to support optimal cognitive and metabolic function. It’ll add satiety to your meal, keeping your belly feeling full and happy longer.
1 bunch of kale, chopped (can also use spinach or collards)
1/2 can of coconut milk
1 tbsp dijon mustard
2-3 tbsps rice vinegar
2 cloves garlic
salt and pepper
1. Saute garlic, onion, oil and leek in a large saucepan/stew pot. About 5-7 mins.
2. Add coconut milk, mustard, and rice vinegar.
3. Simmer on med heat, covered, about 12 mins. (Kale should be very tender and wilty).
4. Season with salt and pepper.
Add garbanzo beans and serve over a bed of brown rice for a complete meal.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.