Sautéed Kale with Dried Plums and Coconut

Sautéed Kale with Dried Plums and Coconut
Contributor
Sautéed Kale with Dried Plums and Coconut
California Dried Plum Board

Sautéed Kale with Dried Plums and Coconut

Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums, garnished with toasted coconut.

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4
Servings
50
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
3g
13%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Calcium, Ca
11mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
8mg
3%
Phosphorus, P
14mg
2%
Selenium, Se
1µg
2%
Sodium, Na
41mg
3%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.