Sauteed Kale with Dried Plums and Coconut
Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums, garnished with toasted coconut.Natalie Coughlin is passionate about healthy eating & living.
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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
1/2 cup diced California pitted dried plums
1 teaspoon grated fresh ginger
Pinch red pepper flakes (optional)
1/4 cup toasted unsweetened flaked coconut
Remove stems from kale and discard. Cut or tear kale into bite-size 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 coconut oil over medium heat. Add mustard seeds; when they start to pop, add cumin seeds and toss for a few seconds. Add dried plums, ginger and pepper flakes; after ginger sizzles for a few seconds, add kale. Cover skillet and cook 3-4 minutes or until kale wilts but is still bright green. Season with salt and mix well. Transfer to a serving bowl and sprinkle with coconut.