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
Units
Scale
- 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