A couple years ago I happened upon a delightful taste combination that incorporates two terrific super foods: coconut oil and kale (or other greens of your choice). The natural sweetness of the coconut oil cuts the bitter edge of the kale. This simple recipe turned my husband from a kale-hater to a kale-enjoyer (kale-lover would be an overstatement). It was a breakthrough for us, and this simple dish has added variety and nutrition to many, many meals since that creative cooking moment.
5 oz. baby kale (or one head of ‘grown up’ kale, de-stemmed)
¼ yellow or red onion, chopped
1 clove of fresh garlic, crushed or sliced
1 – 2 tablespoons of extra virgin coconut oil
Sea salt and pepper to taste
Heat a cast iron skillet or similar pan over medium-high heat until hot. Add coconut oil and tilt pan to coat the entire surface. Add chopped onion to the hot oil, and cook until translucent. Add greens and garlic together. Stir to coat everything. As the greens wilt, add a modest pinch of sea salt (easy to over-salt greens because the volume looks deceptively huge until they cook down). Cover for 1-2 minutes. Uncover and stir. Add a grind of pepper and one more pinch of salt if needed (taste first!). Remove from heat and keep covered until ready to serve.
A quick and easy superfood side you can add to any meal. And who knows, your entire family might grow into kale-enjoyers!