Sautéed Kale With Dried Plums and Coconut

Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California Dried Plums, garnished with toasted coconut.

Recipes provided by California Dried Plums

8 oz Smooth and curly kale
1 tbsp Coconut oil
1 tsp Brown and yellow mustard seeds
1 tsp Cumin seeds
1/2 cup Diced California pitted dried plums
1 tsp Grated fresh ginger
pinch Red pepper flakes (optional)
1/4 cup Toasted unsweetened flaked coconut

Remove stems from kale and discard.

Cut or tear kale into bite-size pieces; wash and drain (do not dry in a salad spinner; there should be some moisture clinging to the leaves).

In a large skillet, heat coconut oil over medium heat.

Add mustard seeds; when they start to pop, add cumin seeds and toss for a few seconds. Add dried plums, ginger and pepper flakes; after ginger sizzles for a few seconds, add kale.

Cover skillet and cook 3-4 minutes or until kale wilts but is still bright green. Season with salt and mix well. Transfer to a serving bowl and sprinkle with coconut.