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Recipe: Sauteed Kale with Dried Plums and Coconut

Say “kale” and our ears perk up. Say “kale” and “coconut,” and we darn near pass out from excitement. Which is why when the California Dried Plums Board shared this recipe with us, we had to share it with you, too! Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums and then garnished with toasted coconut — it’s just so much healthy deliciousness all rolled into one quick and easy dish! We love the sweetness from the dried plums, too…yum!

Sauteed Kale with Dried Plums and Coconut

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
1 bunch smooth or curly kale (about 8 ounces)
1 tbsp coconut oil
1 tsp brown or yellow mustard seeds
1 tsp cumin seeds
1/2 c diced California pitted dried plums
1 tsp grated fresh ginger
Pinch red pepper flakes (optional)
1/4 c toasted unsweetened flaked coconut
1. 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).
2. 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 dried plums, ginger and pepper flakes; after ginger sizzles for a few seconds, add kale.
3. Cover skillet and cook 3 to 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.
Ever combined healthy superfoods for an amazing flavor combination? Please share! —Jenn

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