Clean the kale well and remove the thick stems. Chop the leaves and set aside.
Heat the oil in a pan on medium heat. Add onion, garlic, ginger, shallots, chile and curry.
Cook slowly until fragrant (4 – 5 minutes) stirring regularly.
Add the coconut milk and salt. Bring to a boil.
Add the kale, in portions if necessary. Bring to a boil again and let boil until the kale is tender, 5 to 10 minutes.Recipe adapted from Épices de Cru