Sunday, July 22, 2012

Coconut Kale

Kale is not a common vegetable in Trinidad, so my first experience with this green leafy vegetable was here in Minnesota. We had purchased a container of it at Whole Foods, where they combine it with cranberries, and cherry tomatoes. I was not impressed. Bitter and quite chewy. Nevertheless, I still incorporate kale in my diet for its nutritional content. And over the years, I've  learned to add new flavors to it to somewhat mask the bitterness. This recipe contains more than just coconut. Dried currants, onions, cilantro and chopped nuts; it makes a good side dish or stuffing for warm pita bread.

Sauteed Coconut Kale
Served about 3 

1 1/2 pounds kale, washed and chopped
2 tbsp vegetable oil
1 medium onion, sliced
1/3 cup shredded, unsweetened coconut
1/4 cup dried currants
2 tbsp chopped cilantro
salt, to taste
1/4 cup toasted pecans, optional 

1. Heat the oil in a large skillet over medium heat. Add the onion, and cook until softened and browned on the edges, about 4 to 5 minutes.
2. Add the coconut and currants to the onions, and cook for another minute or two, stirring to prevent burning. Add all of the chopped kale and cook until it wilts down slightly. Remove from the heat, and stir in the chopped cilantro and season with salt. Serve topped with extra shredded coconut and chopped pecans.