This simple recipe for kale is one of my favorites as the marriage of toasted coconut and sauteed kale is pretty dern delicious. You only need 4 ingredients for this vegan and gluten free recipe and it’s ready in under 10 minutes!
I harvested some kale (to eat) and calendula (to dry) last weekend in the garden. Despite the wonky winter temperatures and lack of sunny days, the garden is still faring pretty well! When I’m working with freshly harvested local produce (which I try to do as much as possible), I tend to prefer simple preparations to allow the complexity of the flavors to come through rather than being muddied or lost.
This simple recipe for kale is one of my favorites because the marriage of toasted coconut and sauteed kale is pretty damn delicious. I like adding in crushed red pepper, garlic, and ginger but feel free to leave them out. I highly recommend seeking out local kale if you can or perhaps try your hand at growing it in your garden!
Sauteed Kale with Toasted Coconut
- Total Time: 10-15 minutes
- Yield: 4 side servings 1x
- Diet: Vegan
Description
This simple recipe for kale is one of my favorites as the marriage of toasted coconut and sauteed kale is pretty dern delicious. You only need 4 ingredients for this vegan and gluten free recipe and it’s ready in under 10 minutes!
Ingredients
- 1 standard bunch of kale, chopped into bite-sized pieces
- 1/2 cup unsweetened coconut (I used the larger chips, but you can use shredded if that is what you have. If you do use shredded, be aware that it will toast up much quicker!)
- sea salt or tamari to taste
- fresh lemon juice to garnish
Instructions
Heat a large skillet over medium heat. Add the coconut. Stir the coconut slowly so you can toast it without it burning. Once the coconut is golden brown, add the kale and a splash of water. Stir the kale slowly, allowing it to cook. It is ready once it is bright green and just beginning to wilt. This will take about 3-5 minutes. If the pan looks dry during cooking, add a splash more water. Season the kale to your liking with sea salt or tamari and finish with a squeeze of fresh lemon juice. Eat and enjoy!
Notes
- Since the leaves of my kale were relatively small, the stems were rather small as well. If you’re working with larger leaves of kale with thicker, more substantial stems, you can remove them, chop them, and add them to the pan to start cooking before you add the leaves.
- I didn’t add oil to this recipe as the coconut flakes released enough but if you like, you can add a couple of teaspoons of your favorite oil before you add the kale.
- Prep Time: 5 minutes
- Cook Time: 5-10 minutes
- Category: side
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