Sautéed Kale With Dried Plums And Coconut
Prep Time:
Cook Time:
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
  1. 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).
  2. 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.