Coconut Curry Kale

I saw this recipe and had to make it because it contains 3 of my favorite things coconut, curry, and kale! What I like about this recipe, besides being simple and quick to prepare, is that you can use a variety of leafy vegetables to make it. This is a tasty side dish paired with salmon, chicken, tofu, or tempeh. It also goes well in a macro or Buddha bowl. What follows is a slightly modified version of the original recipe.


2 tbs coconut oil

2 shallots, sliced

2 garlic cloves, minced

1 tsp ginger, minced

6 cups kale, chopped

2 tsp curry powder

1/2 cup coconut milk

salt to taste


1. Heat pan over medium heat and add coconut oil, shallot, garlic, and ginger.  Cook for 2-4 minutes.

2. Reduce heat to medium-low and add kale, curry powder, coconut milk, and salt. Cook until kale is tender.

3. Serve immediately.