I’ve been loving this super simple way to prepare kale that makes it really tasty. I love kale all the ways- in slaw, salad, steamed, wilted into soup, pesto, smoothies- but lately I’ve really been enjoying the extra pop of flavor in this method. We grow lacinato (also called tuscan, or dino) kale in our garden. It’s a low maintenance and prolific green to grow, so we have an abundance of it always and it’s nice to mix up the ways we prepare it.
Also, I’ve found my kids really love the umami of the aminos and the texture of the coconut flakes or sesame seeds in it. If you’re not a coconut or sesame fan, just leave them out or try subbing with sunflower seeds, pumpkin seeds, or almonds. Sometimes I add in a handful of other veg that need to be used, like broccoli or carrots. When I wash the veggies I save the water to water plants outside or in.
I leave the stems in the kale, because they are delicious and add nutrition + a nice crunchy texture, plus no waste- they’re similar to broccoli stems. Feel free to remove if thats your thing.
coconut or sesame sautéed lacinato kale (serves 4 sides or 2 if you’re a kale hog like me)
2 bunches lacinato kale, chopped into 1/2 inch or so pieces
1 tablespoon coconut, sesame or olive oil (or sub water if you’re oil free)- all give different flavor profiles so mix it up and experiment with what’s your favorite
1 large clove garlic, minced/pressed/crushed
2 teaspoons liquid aminos or 1 tablespoon tamari
1/4 cup of large flake unsweetened dried coconut OR 2 tablespoons sesame seeds
optional: toppings like green onions or cilantro
- heat a heavy skillet on high for a minute or two until its nice and hot (no oil yet).
- add in the kale and let it cook without stirring (and without oil) for a minute or two until the edges start to get a little toasty.
- NOW add in the oil (or equivalent amount of water) and the coconut and stir fry it around the pan, tossing and mixing until the kale is nice and soft (about 3 minutes for our liking- feel free to go longer if you like it softer or less if you want it more raw)
- remove from heat and immediately stir in the raw garlic and the aminos or tamari, quickly stirring it so that all the garlic gets incorporated and in contact with the hot pan- you want it tamed but not burnt.
- plate and enjoy! We love this as a side, in buddha bowls, on top of a blended soup like this carrot one or butternut, or sometimes I add in chickpeas or tofu, too, for a really fast lunch.