Kale & coconut squash

by KalaLea on January 29, 2011 • Posted in Recipes
Recipe by KalaLea K

recipe_kalecoconutsquash

Serves 6-8 depending on how greedy the bunch

You will need:
1 bunch of kale (i used lacinato kale)

1 medium squash (i used Delicata squash – yellow with green stripes)
3 TBSP of olive oil or enough to coat the pan lightly
1 medium yellow onion (diced)
1/2 red pepper for color (large dice)
1 small can of coconut milk (look near the ethnic sauces in your grocery store)
2-3 tsp of fresh grated ginger root (root found in veggie aisle)
1 tsp of thyme (spice) i sometimes add marjoram too
1 tsp of cumin (spice)
½ tsp of cinnamon (spice) or throw a stick in the pan after the onions have cooked some
Salt (1 tsp to start)
Iron skillet, saucepan or non-stick pan

and for the Quinoa (cook like rice with a 2:1 ratio)

2 cups of water
1 cup of quinoa (pronounced keen-wah – it’s an ancient grain high in protein)
1 small or medium saucepan

Ultimate Goal: to cook the quinoa (al dente) and then mix the quinoa in with the squash and kale then pour the coconut milk over top. OR serve the quinoa separately (i only photographed this recipe with a side of rice but do what i say and it will be yummy)


PREP it UP! Rinsing, dicing, chopping and measuring …

  • Bring two cups of water to a boil then add the cup of un-cooked quinoa
  • Once the quinoa comes to a boil, turn the fire to a low simmer and cook for 10 minutes (no more cause you are going to cook it a little more with the veggies)
  • Rinse and chop the squash in ½ inch rings, remove the seeds, then rinse again to wash away any seeds or gooey flesh
  • Dice onion (small square pieces☺)
  • Chop your kale then soak in water for 5 minutes

Look then Cook!
Do you have everything at your fingertips? Are you excited?

  1. Add olive oil to the pan.
  2. Sauté the onions in the olive oil for 5 minutes-ish.
  3. Add the spices: thyme and cinnamon. HOLD OFF on the salt!
  4. Add ½ cup, wait til it comes to a tiny boil then add squash to the pan.
  5. Cover saucepan and let the squash and spices cook for 10-15 minutes on medium heat.
  6. When the squash is tender but not mushy, add the kale. Cook for 3-5 minutes.
  7. Add the cooked quinoa to the large pan.
  8. Add entire can or 12 oz of coconut milk.
  9. Add teaspoon of salt.
  10. Add a pinch of pepper.
  11. Gently toss all ingredients together.
  12. TASTE and add a little more salt if bland.
  13. Turn off stove or fire.

    For color or presentation, sprinkle with gomasio, sesame seeds.

    recipes_kalecoconutsquash

    EAT!
    Serve with grilled chicken or fish from a sustainable farm and fresh red pepper or sliced tomatoes.

    Facebook Twitter Email

    One Comment


    1. carolina Santos-Neve

      This sounds delicious! I am cooking with my brother tonight and I think I may have to try this recipe! Can’t wait.


    Leave a Reply

    Your comment may be subject to editorial review.

    *


    The Future of Food (film)
    The Meatball Shop

    What’s in Season: Spring

    Apricots
    Artichoke
    Arugula
    Asparagus
    Avocado
    Beets
    Carrots
    Cherries
    Collards
    Fennel
    Mango
    Mint
    Pineapple
    Radishes
    Rhubarb
    Snow Peas
    Spinach
    Strawberries
    Sugar Snap Peas
    Vidalia Onions


    Instagram

    Instagram has returned invalid data.