Rating: 4 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 7
Dawn Perry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

169 calories; fat 12g; saturated fat 4g; sodium 285mg; protein 4g; carbohydrates 15g; sugars 4g; fiber 5g; iron 2mg; calcium 142mg.
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