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) salt 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.
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