I was inspired to try cooking my kale infused with coconut oil.
The idea had been lingering in my head for quite some time and, with the cool weather we’ve been having lately, my body was craving the heat and healthy fats.
I had half a bunch of kale waiting to be eaten and decided it was the perfect opportunity to see how kale and coconut oil would turn out together.
As my intuitive taste buds had anticipated, it was delicious!
– one bunch kale
– 1-2 tbsp. coconut oil
– water, if desired, as needed
Yep, that’s it. No salt. Maybe some water to help with the cooking process. But again the inspiration here was to let the ingredients speak for themselves.
Wash and dry your kale. It is always a good idea to massage your kale in the water to allow for better absorption of nutrients.
Very thinly slice the kale, stems left in.
In a large stainless steel pan, heat the coconut oil over medium heat. Add the kale and stir to coat it all evenly. Let this cook on low heat for 10-15 minutes.
You can add water during the cooking process to enhance the steaming action as well as pick up the delicious caramelizing flavours in the pan.
You can serve it like this, or transfer it to a food processor and pulse it down with a bit of extra water into more of a thick puree. Transfer this mixture to a baking dish and bake at 350 F for 20 minutes or so, until fragrant and beginning to toast on top.
Since my kale was going on top of chickpea pancakes as part of a bigger meal inspiration, I chose to puree and bake the kale.
For an easy side of greens, I would have simply served it out of the pan.
Either way, it was delightful.
Serve hot and enjoy! xo