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)!
- 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
- Heat the oil in a large skillet over medium heat.
- When the oil shimmers, add the jeera mix and let it pop a little.
- Add the sliced onions and stir. Cook for a few minutes until they begin to soften, but don't let them brown.
- Add the chilies and coconut and toast lightly.
- Add the minced garlic and stir for about 30 seconds or until fragrant.
- Add the sliced kale, salt, and water and stir well.
- 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.
- Adjust salt if needed.