Thai Ginger Kale Goodness
Vibrant Method Test Kitchen Original!

Kale is a powerhouse green leafy superfood loaded with Vitamin K, A, and C. Its natural crunchiness is blended with aromatic Thai flavors of creamy coconut, spicy ginger, and zesty lime to liven the dish and have you thinking you just ordered out at your favorite Thai restaurant. Coconut milk helps increase the bioavailability of kale’s fat-soluble vitamins, while the natural sweetness and the brightness of lime help eliminate kale’s natural bitterness. Baby bella mushrooms and garbanzo beans boost cancer-protective properties and complete the protein and phytonutrient balance of this dish. Can be made as a meatless-monday (or any day) meal or served as a side dish. It's a breeze to create and one that will have you craving its flavors on a weekly basis.

Yields Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Yields Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Thai Ginger Kale Goodness
Vibrant Method Test Kitchen Original!

Kale is a powerhouse green leafy superfood loaded with Vitamin K, A, and C. Its natural crunchiness is blended with aromatic Thai flavors of creamy coconut, spicy ginger, and zesty lime to liven the dish and have you thinking you just ordered out at your favorite Thai restaurant. Coconut milk helps increase the bioavailability of kale’s fat-soluble vitamins, while the natural sweetness and the brightness of lime help eliminate kale’s natural bitterness. Baby bella mushrooms and garbanzo beans boost cancer-protective properties and complete the protein and phytonutrient balance of this dish. Can be made as a meatless-monday (or any day) meal or served as a side dish. It's a breeze to create and one that will have you craving its flavors on a weekly basis.

Yields Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Yields Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Vibrant Ingredients
  • 2 tbsp coconut oil or organic ghee (clarified butter)
  • 2 cloves garlic fresh, minced
  • 1 tbsp ginger fresh, peeled, minced
  • 15 oz garbanzo beans 1 can (a.k.a chickpeas) drained and rinsed in colander
  • 8 oz mushrooms pre-sliced baby bellas work best, torn into bite-size pieces
  • 15 oz coconut milk 1 can of full fat - cooking variety (not the beverage)
  • 1/4 tsp sea salt pink Himalayan sea salt
  • 1 1/2 tsp lime juice from fresh lime
  • 1 bunch kale washed, stemmed and torn into bite-size pieces
  • cilantro stemmed for garnish and added superfood boost
Servings: servings
Method
  1. Heat the coconut or olive oil in a large pan over medium-high heat.
  2. Add the minced garlic and ginger, sauté for 1-2 minutes. Careful not to burn these.
  3. Add the chickpeas and sliced mushrooms and cook for 5-7 minutes.
  4. Add the coconut milk and let braise over medium-low heat for 5 minutes. Stir in lime juice and cook for an additional 5 minutes.
  5. Add kale and allow it to wilt for approx 1 minute. Do not over cook, you want to maintain its vibrant color and nutritional value. Add sea salt and serve over cooked brown rice or quinoa. Top with fresh cilantro for flavor boost.
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