This sounds awesome, right? It’s just as good as it sounds, too. You get sweet flavors of coconut and curry seasoning some greens that are cooked just right – not tough but not soggy.
I riffed off of this recipe, changing it to use kale instead of spinach and modify for other ingredients I had on hand.
UPDATE: I made another batch of this tonight and used lime juice instead of lemon. Heaven! I think I like it better this way. Also, I dare you to make this dish and not sing this song as you cook.
Spiced Coconut Kale (adapted from 101 Cookbooks)
1 small spring onion (or shallot)
1 large clove of garlic
1/4 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch of kale, chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut flakes, lightly toasted
Place the onion and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the garlic-shallot paste and all of the kale. Stir until the kale starts wilting and brightens up in color. Cook 2-3 minutes, stirring often, until kale is tender but not mushy. Drizzle with lemon juice and sprinkle with coconut.