Sautéed Kale With Dried Plums And Coconut

4 from 1 ratings

Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums, garnished with toasted coconut. Click Here for More Kale Recipes

Servings

servings

Ingredients

1 bunch smooth or curly kale (about 8 ounces)
1 tablespoon coconut oil
1 teaspoon brown or yellow mustard seeds
1 teaspoon cumin seeds
½ cup diced california pitted dried plums
1 teaspoon grated fresh ginger
pinch of red pepper flakes (optional)
salt
¼ cup toasted unsweetened flaked coconut

Directions

Remove the stems from the kale and discard. Cut or tear the kale into bite-sized pieces; wash and drain (do not dry in a salad spinner; there should be some moisture clinging to the leaves).
In a large skillet, heat the coconut oil over medium heat. Add the mustard seeds; when they start to pop, add the cumin seeds and toss for a few seconds. Add the dried plums, ginger and pepper flakes; after the ginger sizzles for a few seconds, add the kale. Cover the skillet and cook until the kale wilts but is still bright green, 3 to 4 minutes. Season with salt and mix well. Transfer to a serving bowl and sprinkle with the coconut before serving.