Watercress Kale And Coconut Milk Soup Recipes

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KALE AND WATERCRESS SOUP



Kale and Watercress Soup image

"The flavors blend so well, you won't even guess you're eating kale." -Guarnaschelli

Provided by Alex Guarnaschelli

Yield Makes 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
8 white button mushrooms, cut into 1/4-inch slices
6 shallots, sliced
3 garlic cloves, grated
2 bunches kale, stems and center ribs discarded, cut into 1-inch strips, divided
1 tablespoon kosher salt
1 teaspoon white pepper
3 Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1 cup heavy cream
1 cup whole milk
2 bunches watercress, trimmed, plus more for garnish
3 tablespoons reduced-fat sour cream (optional)
8 slices whole-grain bread (optional)

Steps:

  • In a large pot over medium heat, add butter. As it melts, add mushrooms, shallots, garlic, half the kale, salt and white pepper. Cook until shallots are translucent and kale starts to cook down, 3 to 5 minutes.
  • Add potatoes, remaining kale and 2 cups water. Cover; reduce heat to low. Cook until potatoes are tender, 15 to 20 minutes.
  • In a medium pot, simmer cream and milk; season with salt and pepper. Add watercress to soup; stir to wilt; remove soup from heat. Stir in cream mixture; simmer.
  • In a blender, blend soup in batches until smooth. Divide among 8 bowls; top with sour cream and watercress leaves, if desired. Serve with whole-grain bread, if desired.

SAUTEED KALE WITH COCONUT MILK



Sauteed Kale with Coconut Milk image

Kale with coconut milk and ras el hanout--it's delicious!

Provided by Dara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch kale
2 cloves fresh garlic, minced
2 teaspoons ras el hanout
1 pinch salt
1 teaspoon coconut oil
½ cup coconut milk

Steps:

  • Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
  • Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
  • Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
  • Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 91.4 mg

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