COCONUT CREAMED DINOSAUR KALE

Serves 4 to 6

One of the most beloved and musically named Caribbean dishes is callaloo. While it varies from island to island, it always includes fresh bitter greens, herbs and hot peppers in coconut milk. This is a riff on that dish and I use an immersion blender to make this an easy one-pot side dish. I like it a bit chunky, but you can puree it to your desired consistency. I also prefer to not overcook the kale, as I think the added texture gives this dish an edge over creamed spinach. — Tanya Holland

2 tablespoons coconut oil

1 small yellow onion, thinly sliced

3 garlic cloves, thinly sliced

1 Calabrian chile, coarsely chopped

3 bunches dinosaur or lacinato kale, stems removed and roughly torn into large pieces (about 1½ pounds total or 12 cups)

One 13½-ounce can unsweetened coconut milk, shaken

Salt and freshly ground pepper

In a large saucepan, heat the coconut oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and Calabrian chile and cook for 1 minute. Add half of the kale and cook until it has wilted down a bit, about 2 minutes. Add the remaining kale and 3 tablespoons of the coconut milk and cook, stirring, until the kale is fully wilted and tender, 6 to 7 minutes. Add the remaining coconut milk, bring to a simmer and cook until the kale is fully tender, about 5 more minutes. Using an immersion blender, puree to desired consistency. Season with salt and pepper and serve.

Reprinted with permission from “California Soul: Recipes From a Culinary Journey West” by Tanya Holland; published by Ten Speed Press, an imprint of Penguin Random House.