Gingery Creamed Kale and Cabbage
Blanched kale and cabbage are combined with slowly caramelized onions and fresh ginger, seasoned with turmeric, salt, and a touch of sugar, then gently simmered in buttermilk until creamy and flavorful. This hearty, tangy vegetable side works well alongside grains, roasted proteins, or as part of a vegetarian meal.
1 hour
6
Ingredients
- ·1½ pounds mixed kale and cabbage (about 6 packed cups)
- ·1 tablespoon finely chopped fresh ginger
- ·1 medium onion, sliced (about 1 cup)
- ·2½ tablespoons neutral oil (vegetable, canola, or similar)
- ·2 teaspoons kosher salt (divided)
- ·1 teaspoon ground turmeric (plus ½ teaspoon more, divided)
- ·1 cup full/fat unsweetened coconut milk
- ·½ cup whole buttermilk
Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the mixed kale and cabbage and blanch until cooked through and tender, about 4 minutes.
- Step 2
Drain the greens and plunge into cold water to stop cooking. Squeeze out excess liquid and set the blanched greens aside.
- Step 3
Heat the neutral oil in a large sauté pan over medium heat. Add the sliced onion, chopped ginger, ½ teaspoon of the salt, and 1 teaspoon of turmeric.
- Step 4
Cook the onion and ginger mixture, stirring occasionally, until the onions are golden and softened, about 15 minutes.
- Step 5
Add the blanched kale and cabbage to the pan along with the remaining 2 teaspoons salt, 2 teaspoons sugar, and the remaining ½ teaspoon turmeric. Stir to combine well.