Curried Kale with Coconut


  1. 1/4 cup unsweetened flaked or shredded coconut
  2. tablespoons canola oil
  3. medium onion, thinly sliced
  4. clove garlic, sliced
  5. teaspoons curry powder
  6. 10 cups stemmed and torn kale (about 1 bunch) or mustard greens
  7. kosher salt and black pepper
  8. tablespoon fresh lime juice
  9. 1/4 to 1/2 teaspoon crushed red pepper


  1. Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes; let cool.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add as much kale to the skillet as will fit, ½ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
  3. Add the lime juice to the kale in the skillet and toss to combine. Sprinkle with the coconut and crushed red pepper.

Serves 4 – Recipe from

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