This is a true dump and go recipe. Dump everything it, come back and get it later. I was looking for something with greens in it to go along with a steak that I was having, and this is what I came up with. Im a big fan of Kale. I used a yellow curry powder for this recipe, which is why the dish has a slight yellow hint to it. I’ve already finished the leftovers. The beans still had some crunch to them and the kale cooked down nicely. Definitely a win. I used this great curry powder that comes from the Bahamas, yet I can’t seem to find it listed on their site. Sad face.

 

What you need:

• One medium head of kale, washed and roughly chopped. I used a pre chopped bag.
• 2 handfulls of raw green beans, ends removed.
• 1 can of coconut milk.
• 1 can full of chicken stock, equal ratio of liquid basically.
• 1 heaping tablespoon of yellow curry powder.

How you make it:

1. Use a 4 to 6 quart slow cooker. 
2. Dump your coconut milk and chicken stock in.
3. Stir in your curry powder.
4. Add your green beans to the liquid.
5. Add as much kale as you can that fill fit in the slow cooker, then stir/toss to somewhat coat it with the liquid.
6. Cook on high for 2 to 3 hours or on low for 4 to 5 hours.