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 of 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.