| 1 bunch | Smooth or curly kale (about 8 ounces) |
| 1 tablespoon | Coconut oil |
| 1 teaspoon | Brown or yellow mustard seeds |
| 1 teaspoon | Cumin seeds |
| ½ cup | Taylor Brothers Dried Pitted Plums, diced |
| 1 teaspoon | Grated fresh ginger |
| Pinch | Red pepper flakes (optional) |
| Salt |
| ¼ cup | Toasted unsweetened flaked coconut |
|
Remove stems from kale and discard. Cut or tear kale into bite-size pieces; wash and drain (do not dry in a salad spinner; there should be some moisture clinging to the leaves).
In a large skillet, heat coconut oil over medium heat. Add mustard seeds; when they start to pop, add cumin seeds and toss for a few seconds.
Add dried plums, ginger and pepper flakes; after ginger sizzles for a few seconds, add kale.
Cover skillet and cook 3-4 minutes or until kale wilts but is still bright green. Season with salt and mix well.
Transfer to a serving bowl and sprinkle with coconut.
Serves 4. |
