Curried Kale with Coconut

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Ingredients

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

Instructions

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.
3. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes.
4. Add the garlic and curry powder and cook, stirring, until fragrant, about 1 minute.
5. Add as much kale to the skillet as will fit, ½ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
7. Add the lime juice to the kale in the skillet and toss to combine.
8. Sprinkle with the coconut and crushed red pepper.