Curried Kale with Coconut

photo-1Last night I decided to use up the kale in my fridge by trying a recipe from the February issue of Real Simple magazine (which happens to have a spread on greens — mustard, turnip, beet, collard, etc. — with a few paleo-friendly recipes!). It was a delicious new way to eat nutrient-packed-but-kinda-dull kale — so delicious that I made it again tonight (only this time I made MORE. Smart.).

Curried Kale with Coconut, from Real Simple


  • 1/4 cup unsweetened flaked or shredded coconut
  • 2 tablespoons olive or coconut oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, sliced
  • 2 teaspoons curry powder
  • 10 cups stemmed and chopped kale (about 1 bunch) or mustard greens
  • Sea salt and black pepper
  • 1 tablespoon fresh lime juice
  • 1/4 to 1/2 teaspoon crushed red pepper


  1. Heat oven to 350 degrees. 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, 1/2 cup water, 1/2 teaspoon salt, and 1/4 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.