When I was at Wegman's last week, they had kale with a red curry sauce on one of their steam tables. I was intrigued but didn't want to pay $8.49/lb for it. I bought some kale and did some internet searching. It's pretty simple. Blanch some kale and add your favorite curry sauce, along with any other ingredients like tofu or meat. I made some pseudo-homemade curry sauce and added it to some blanched kale. Although kale is not a traditional ingredient in Thai cuisine, it worked well. The creaminess of the sauce balanced out some of the bitterness of the kale. I just ate it by itself tonight, but packaged up the rest with some leftover pork roast and rice. I expect it will be quite tasty as leftover.
Kale with green curry sauce
1 can coconut milk
1 tbsp green curry paste, or more to taste
1 tsp red chili paste
1 tsp brown sugar
1 lb kale, torn into small pieces
Mix curry ingredients until blended. Bring a large stockpot of water to a boil and blanch kale. Use tongs to push all kale under the water. Blanch the kale for 3 minutes or so and then drain. Mix in sauce and enjoy.