|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)|
|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.