Sauteed Kale with Prunes and Coconut
Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California Prunes, garnished with toasted coconut.
Ingredients
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)
Salt
1/4 cup toasted unsweetened flaked coconut
Directions
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.
