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
Sat fat 4g
How to Make It
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.
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