Curried Kale With Coconut
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- Add the lime juice to the kale in the skillet and toss to combine. Sprinkle with the coconut and crushed red pepper.
- 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 .
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.