Recipes // Appetizers // Sauteed Kale with Dried Plums and Coconut

Sauteed Kale with Dried Plums and Coconut

  • 1 bunch smooth or curly kale (about 8 ounces)
  • 1 tablespoon coconut oil
  • 1 teaspoon brown or yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 cup diced California pitted dried plums
  • 1 teaspoon grated fresh ginger
  • Pinch red pepper flakes (optional)
  • Salt
  • 1/4 cup toasted unsweetened flaked coconut
  1. Remove stems from kale and discard. 
  2. 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).
  3. In a large skillet, heat coconut oil over medium heat.
  4. Add mustard seeds; when they start to pop, add cumin seeds and toss for a few seconds.
  5. Add dried plums, ginger and pepper flakes; after ginger sizzles for a few seconds, add kale.
  6. Cover skillet and cook 3-4 minutes or until kale wilts but is still bright green.
  7. Season with salt and mix well.
  8. Transfer to a serving bowl and sprinkle with coconut.
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