Curried Creamed Kale and Pearl Onions


By Chef Laura Frankel
with comments by Chef Dennis Wasko

Laura: I can eat a ridiculous amount of creamed spinach, but that dish is always reserved for a dairy meal. This version is every bit as addicting and infinitely healthier.

Dennis:  Dark leafy greens are essential to a well-balanced healthy meal.  We love braised greens in our house and try to eat them as often as possible.

Laura: Ok Dr. Dennis. I like the greens because the Tuscan Kale is sweet and not bitter and by eating it, I can have another piece of cake. The kale cancels out the dessert-right?

Dennis: Uh-yeah right. The rules seem to change when it applies to you. But, eat up.


2 tablespoons extra virgin olive oil
1 cup pearl onions, peeled
2 garlic cloves, minced
2 pounds kale (I like the Tuscan black kale), rinsed, stemmed and chopped
1 tablespoon curry powder
1/2 cup coconut milk
Salt and freshly ground pepper


Heat a large saucepan over medium heat. Add the extra virgin olive oil and pearl onions. Cook the onions until they begin to brown (about 8-10 minutes) and add the garlic. Continue cooking until the garlic has softened (about 3 minutes).

Add the curry powder and stir to combine. Add the kale and cook until the liquid has completely cooked out of the kale (about 10 minutes).

Add the coconut milk and adjust seasoning with salt and pepper.


Recipes: Side Dishes, Kale, Pearl Onions, Parve, Kosher

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Side Dishes