Curried Kale With Coconut

Curried Kale With Coconut
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2013

Nutritional Information

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

Quick Tip

Chickpeas
To make this tasty side into a full meal, stir in one 15.5-ounce can of chickpeas (rinsed) and cook until warmed through. Serve over rice.

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