Crispy Coconut Kale

Added on May 26th, 2012 by our friend from http://halfindiancook.com

Cooking Steps

1. In a large bowl, mix roughly chopped kale with coconut milk and salt to taste. Let sit for about a half hour at room temperature.

2. Heat a large nonstick pan over medium heat; melt 3-4 Tbl. coconut oil and let it get hot.

3. Add kale to pan, mixing well to coat.

4. Cook kale for about 10 minutes, stirring often, until kale is wilted and has turned from bright green to slightly darker in color.

5. Increase heat to medium-high and continue to cook kale, stirring often, until it is crispy around the edges, but not burnt.

6. Enjoy!

Note: The kale will be very juicy from the coconut oil. I find this delicious, but if you prefer less “juice,” use a slotted spoon to remove cooked kale from oil and drain on paper towels before consuming.

Serves 4
15 minutes
This is a Recipe

Ingredients

  • 4 cups curly kale (preferably organic), roughly chopped
  • 1/2 cup full fat coconut milk
  • Sea salt, to taste
  • 3-4 Tbl. virgin coconut oil
FavoriteLoadingAdd to Favorite Recipes!
Print This Recipe Print This Recipe

All Recipes Recipe of the Day Vegetable

2 Responses to “Crispy Coconut Kale”

  1. [...] the Paleo/Primal blogs and sites on the web!Crispy Coconut Kale Fast Paleo / Posted on: May 26, 2012Fast Paleo – 1. In a large bowl, mix roughly chopped kale with coconut milk and salt to taste. Let sit [...]

    Crispy Coconut Kale | Paleo Digest, on May 26th, 2012

  2. I made crispy kale chips tonight but I just sprayed kale with olive oil + placed on a roasting tray in the oven for 15 mins until crispy – add salt/pepper to taste. Yum!

    cathriona kelly, on May 28th, 2012

Leave a Comment!