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Sautéed Kale with Dried Plums and Coconut


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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  • 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


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.