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| Sauteed Kale with Dried Plums and Coconut |
Anyone who knows me knows I love kale. Actually, love might not be stating my feelings for that particular cruciferous vegetable strongly enough. I love kale; I adore kale; I dream about kale; I need kale. Seriously—if I go more than a day or two without it, I don’t feel at all right. To me, every day can be made better by adding a little kale to it. Raw, blanched, sautéed, in a salad, on its own, with a dressing, in a soup, in a juice, curly, flat leaf, lacinato, dinosaur, purple, black, or green—it makes no difference to me: I love every kind of kale served in every kind of way.
I have noticed lately, various athletes and nutritionists touting the health benefits of kale, and since I know first hand how good I feel when I eat it,I am not surprised. Recently, my mom clipped a recipe for me that combined kale, coconut, and dried plums, ultimately creating a tasty dish that I have made several times now, and hope to make again soon.
The original recipe can be found here, but I will also list it below in case you want to give it a try.
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| Kale for breakfast! Yum! |
Ingredients:
1 large bunch of kale
1 tablespoon coconut oil (I cut this to 1/2 tablespoon myself)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 cup dried plums
1 teaspoon fresh ginger, grated
pinch of red pepper flakes
salt
1/4 cup unsweetened shredded coconut
Wash the kale and then cut or tear the kale leaves into bite-sized pieces. In a large skillet, heat the oil over medium heat and add the seeds. Then add the plums and the ginger, followed by the kale. Cover the skillet and cook for 3 to 4 minutes until kale is just wilted. Season with salt and mix well. Transfer to a serving bowl and sprinkle with coconut.
This recipe is fast, easy, and delicious. You can have it as a side, as a meal, or even for breakfast! I paired leftovers with a tofu scramble one morning for a nice and tasty brunch.
If you have any favorite kale recipes, please send them my way! I can never have too many.