Kale is such a fantastic green loaded with healthy benefits. The shredded coconut gives this salad a light sweetness, and the pecans lend a nice texture and crunch. Lightly sauteed the flavors meld,and smell delicious when cooking. This is my go to when I want a light lunch or dinner I’ll toss in some canned tuna for extra protein.
Yield: 2 servings
2 tbsp. olive oil, sunflower, or coconut oil
1 bunch kale ( curly, lacinato, tuscan, any kind you like)
1/3 cup shredded unsweetened coconut
1/3 cup pecans
Wash the kale leaves well, pat dry, and strip the leaves. Roughly chop the leaves.
In a medium skillet heat the oil on medium heat. Add the chopped kale and stir constantly until leaves are slightly wilted. Add the coconut and pecans and continue to stir and cook for 1-2 minutes until the coconut and pecans are fragrant and lightly toasted. Add all into a medium bowl, toss well and serve.