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WTF Do I Do With
kale ?!


‐ KALE CHICKEN COCONUT CURRY SOUP ‐

10 oz bag Cut ‘N Clean Greens Kale

3 cups low-salt, fat-free chicken broth

1 can (13 or 14 oz) unsweetened light coconut milk

2 tbsp brown sugar

2 tbsp curry powder

1 tsp dried lemongrass

1 tbsp peeled and finely minced fresh ginger

1 1/2 lb skinless, boneless chicken breasts or thighs, cut into bite-size chunks

1/2 a red bell pepper, seeded and sliced

4 green onions, white and greens part, sliced

3 tbsp fresh lime juice 

Garnish: 1/3 cup chopped fresh cilantro


1 In a large stockpot, bring chicken broth, coconut milk, brown sugar, curry, lemongrass, and ginger to a boil.

2 Add chicken and kale, pushing on kale with the back of a wooden spoon to submerge it in the boiling liquid.

3 Cover pot and boil gently for 10 minutes.

4 Add bell pepper, stir soup to make sure all greens are submerged, recover pot, and continue boiling for another 10 minutes.

5 Add green onions during the last minute or two of cooking time.

6 Stir in lime juice, serve into soup bowls, and sprinkle with cilantro.

Variation: Add a scoop of cooked fragrant jasmine or basmati rice to each bowl before you add the soup.