Curried Kale With Coconut

Curried Kale With Coconut
Christopher Baker
The toasted coconut adds a tropical sweetness that counteracts the slightly bitter kale.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

1/4
cup
unsweetened flaked or shredded coconut
2
tablespoons
canola oil
1
medium onion, thinly sliced
1
clove garlic, sliced
2
teaspoons
curry powder
10
cups
stemmed and torn kale (about 1 bunch) or mustard greens
kosher salt and black pepper
1
tablespoon
fresh lime juice
1/4 to 1/2
teaspoon
crushed red pepper

Directions

  1. Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes; let cool.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add as much kale to the skillet as will fit, ½ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
  3. Add the lime juice to the kale in the skillet and toss to combine. Sprinkle with the coconut and crushed red pepper.

 

Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 169
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 285 mg
  • Protein 4 g
  • Carbohydrate 15 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 142 mg
What does this mean? See Nutrition 101.