Curried Kale With Coconut

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 169 calories
    • 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
  • February 2013

Ingredients

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