Simple Sauteed Coconut Kale

Here we go, my very first recipe post.

Yes, it’s a simple one (hence the name) BUT it’s one that combines two of my favorite foods – coconut & kale so I think that it’s appropriate to start my recipe collection with this one.

It’s also very easy to make & only requires one fresh ingredient (kaaale) so it’s easy to whip together when you don’t have a lot of time to cook & need to whip something satisfying together pretty quickly. If you simultaneously sauté some ground meat (beef, turkey, chicken) or stick some burgers or other meat in the oven while preparing the kale than you can have your meal on the table in 20 minutes.

Soo without further ado..

Sauteed Coconut Kale

photo 5

Serves: 1-2 people (double or triple it if serving more)

Time: 15-20 minutes total

Ingredients:

  • Lacinato (aka “Dinosaur”) Kale – about a 1/3 of a bunch or 5-6 medium sized leaves
  • 1-2 cups Coconut Flakes (Allows leftovers for snacks or adding to recipes later on throughout the week)
  • 1 tablespoon Coconut Oil
  • Sea Salt
  • Cinnamon

Kitchen Tools:

  • Cutting Board
  • Knife (helps to have one with a jagged edge for cutting kale)
  • Pan with lid
  • Spoon or Spatula
  • Cooking Sheet

Directions:

  1. Pre-heat oven to 350 degrees F
  2. Scoop about a tablespoon worth of coconut oil onto the bottom on your pan & set it on low heat to melt the oil entirely
  3. While oil is melting, wash kale & blot it dry with a paper towel
  4. Cut off majority of the stems (the hardest bottom part mostly) and chop kale into small ribbons
  5. Take oil off heat once it’s thoroughly melted & allow to cool for a minute or two if pan feels too hot
  6. Place kale in pan & using your hands massage the coconut oil into the kale for about a minute until the kale is fully coated & has broken down to become more tender than before (A little bonus coconut oil hand lotion for ya there!)
  7. Put pan back on the stovetop, sprinkle kale with cinnamon & sea salt & cover the pan with its lid
  8. Oven should be pre-heated by now (if not pretend it is) so spread out 1-2 cups of coconut flakes on the bottom of the cooking sheet (or enough to cover the bottom of the sheet) and place in the oven for 8-12 minutes or until they turn a nice golden brown (Check on the flakes after about 8 minutes & leave in for longer if necessary)
  9. Stir Kale around in the pan, do this 2-3 times every few minutes to make sure it’s cooking evenly until it’s fully cooked – doesn’t need to be cooked for long, should only take about 5-10 minutes
  10. Once kale is cooked through sprinkle on some more cinnamon & a little more salt (kale really soaks up the salt so be careful!)
  11. When the coconut has turned golden-brown take it out of the oven & let it cool for 2-5 minutes
  12. Serve your kale topped with as much toasted coconut as you like (I used a small handful for my serving & put the rest in a tupperware for later)

Pictures 

photo 3Dino kale (totally posing for the picture, legs crossed & everything)

photo 4

All chopped up & ready for its massage

photo 1

Post coconut oil rub down, ready for sautéing

photo 1

Un-toasted…

photo 5

…Toasted!

photo 4

Kale + Coconut + Heat = “Sauteed Coconut-Kale” (Oh simplicity)

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