Sauteed Kale with Prunes and Coconut
Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California Prunes, garnished with toasted coconut.
Eat your way to stronger bones with this bone-boosting star-studded salad: kale and California Prunes boast a long list of bone-strengthening nutrients such as calcium, potassium, magnesium, vitamin K and a kick of ginger to combat oxidative stress which can negatively impact bone.
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 Prunes
1 teaspoon grated fresh ginger
Pinch red pepper flakes (optional)
1/4 cup toasted unsweetened flaked coconut
Bone boosting tip: Sprinkle with chia seeds which are a rich source of bone-benefitting minerals, including calcium, magnesium and phosphorus.
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 Prunes, 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.