Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup coconut milk
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup regular or golden raisins
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (3/4-pound) bunch kale, tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
  • 1/2 pound spinach (about 8 loosely packed cups)

Instruction

  • Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat.
  • Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes.
  • Stir in raisins, salt, pepper and nutmeg.
  • Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts.
  • Cover and cook, stirring occasionally, for 12 minutes.
  • Uncover and add spinach a few handfuls at a time.
  • Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.