Ingredients
| 2 teaspoons canola oil | |
| 40g garlic, finely chopped | |
| 50g ginger, finely chopped | |
| 3 long red fresh chillies, finely chopped | |
| 1100ml coconut cream | |
| 1kg kale, leaves picked | |
| 100g miso paste | |
| 40ml soy sauce |
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Instructions
| 1. | Heat the canola oil in a pot over a medium heat. |
| 2. | Sauté the garlic and ginger briefly, then add the chopped chilli. |
| 3. | Stir in the coconut cream and bring to a gentle simmer. |
| 4. | Steam the kale for approximately 5 minutes until bright green (avoid over- steaming it or you may lose its vibrant colour and texture). |
| 5. | Add the steamed kale to the coconut cream mixture. |
| 6. | Stir in the miso paste and soy sauce. |
| 7. | Cook for 4-5 minutes, then remove from heat. |
| 8. | Do not overcook it at this stage as too much heat may make the sauce watery. |
Recipes & food styling Michael Meredith / Photography Manja Wachsmuth