We eat a ton of vegetables in our house and are particularly fond of those from the brassica family: kale, brussels sprouts, broccoli, cauliflower, cabbage and bok choy. This group of vegetables, sometimes called cruciferous veggies, are not only delicious and versatile, they’re loaded with micronutrients and antioxidants, and are considered some of the healthiest foods on the planet. This recipe uses curry powder and coconut milk, resulting in a creamy and subtly spiced version of these delicious vegetables.
While this recipe calls for kale and brussels sprouts, you could use any combination of shredded brussels, kale, cabbage, bok choy, or cauliflower (broccoli should work too, I just haven’t tried it.) For those crazies who dislike kale, you could substitute chard, collard greens, bok choy, or spinach. In addition to the potent nutritional profile of the brassica family, adding curry powder and coconut milk to this recipe make it soothing to the gut and anti-inflammatory. Try a plateful of these greens paired with Coconut Crusted Halibut (recipe coming soon!) and Pineapple Chutney for an amazing and deeply nourishing meal.
- 2 large bunches of curly or redbor kale
- ½ pound of brussels sprouts
- 1 Tablespoon coconut oil
- 1 cup coconut milk
- 1 Tablespoon curry powder
- Salt and pepper to taste
- Wash and remove the kale leaves from the thick woody stems. You can use some of the more pliable stems towards the top of each leaf stalk. Thinly slice the kale leaves.
- Wash and prepare the brussels sprouts by cutting off each sprout bottom and removing the outer layer of leaves. Slice each sprout in half and then finely chop the sprouts. Result should be shredded brussels sprout leaves. Alternatively, you could shred them in a food processor.
- Place the coconut oil into a large wok on medium-high heat.
- Once the oil and wok are hot, add the kale and sprouts, stirring continually.
- When the vegetables are partly cooked, add the coconut milk and curry powder, stirring to incorporate and cover all of the vegetables evenly.
- Add salt and pepper at the end to taste.