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.