Spicy Kale with Toasted Coconut


I’m always looking for new ways to cook vegetables, especially the super-nutrient-dense ones like kale. It is a cruciferous vegetable related to cabbage, broccoli, and cauliflower, and its dark green leaves are full of vitamin K1, carotenoids, and calcium. Kale is considered a super food because it contains more nutrition per calorie than almost any other food! The challenge is finding recipes that make it taste good, too.

I’ll admit that while I like kale, it’s not my favorite vegetable. Its strong flavor and difficulty to chew limits its appeal for me–but I have found a few ways of preparing it that are absolutely, mouth-wateringly good (here’s a favorite). This Spicy Kale with Toasted Coconut is one of them!

My mother-in-law came up with this recipe and I just love it! It is spicy and flavorful, and the coconut adds wonderful texture and a teensy bit of sweetness. It goes well with Indian dishes (especially lamb curry), but it also works alongside more American-style proteins like steak, a pot roast, or lamb chops. It is also delicious with Swiss chard (though this is one case where I prefer the kale)!


5 from 1 reviews
Spicy Kale with Toasted Coconut
Prep time
Cook time
Total time
Recipe type: Vegetable Side Dish
Serves: 3-4
  • 2-3 Tbsp. coconut oil
  • ½ tsp. jeera mix (see the My Pantry page linked on the top navigation bar)
  • ½ medium yellow onion, sliced
  • 3+ dried chilies, cut/broken into pieces
  • 3 Tbsp. unsweetened shredded coconut
  • 5 cloves garlic, minced
  • 1 bunch lacinato kale (other varieties okay, too), thick stalks removed and thinly sliced
  • ½ tsp. salt
  • ¼ cup water
To Make
  1. Heat the oil in a large skillet over medium heat.
  2. When the oil shimmers, add the jeera mix and let it pop a little.
  3. Add the sliced onions and stir. Cook for a few minutes until they begin to soften, but don't let them brown.
  4. Add the chilies and coconut and toast lightly.
  5. Add the minced garlic and stir for about 30 seconds or until fragrant.
  6. Add the sliced kale, salt, and water and stir well.
  7. Cook over medium heat for 10-15 minutes, stirring occasionally, until kale is tender. If it gets too dry and begins to stick to the pan, add an additional 1-2 Tbsp. of water.
  8. Adjust salt if needed.
  9. Enjoy!

1 Comment
  1. My mother in law came up with her version of this as well. It’s so good!

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