Handsome young man in Wales, walking through his (awesome!) garden this past week, telling us some simple tricks to keep ahead of all of the many gardening tasks we’ll all have coming up.
7 Weekly Habits Every Gardener Needs | Simple, Easy & Effective
Coconut Cream Kale
ING 2-16 oz servings Kale Greens 1 Tb Olive Oil 2 1/2 cups peeled, 1/2-inch diced onions
tsp minced Garlic 1/4 tsp red pepper flakes 1/4 tsp salt 13.5 oz can Unsweetened Coconut Milk
METHOD Blanch 16 oz kale 4-5 min in large pot of boiling, salted water. Transfer to colander; drain. Keep blanching water boiling. Gently squeeze excess water from cooked kale; set aside. Repeat process with remaining kale. Set kale aside. Add oil and onions to braising pan on MED. Cook, stirring occasionally, 5-7 min until soft but not browned. Add garlic, red pepper flakes, and 1/4 tsp salt. Cook/stir a min. Stir in coconut milk. BTB on MED-HIGH. Cook/stir/thicken 4-5 min. Offheat, add kale to coconut milk mixture. Cook tender on MED 5 min. S/p.
Thanks. That inspired me to get my butt outside and clean up my veggie zones!
Not done yet but going to chip away at it.