By irene hayton

  • 3 teaspoons (15 ml) coconut oil
  • 2 cloves garlic, crushed or minced
  • 2 teaspoons (10 ml) minced fresh ginger
  • 1 or 2 pinches crushed red pepper flakes (optional)
  • 1 bunch kale, chopped, about 5 cups, lightly packed (see Note)
  • ¼ to ½ cup (75 to 125 ml) vegetable broth
  • fresh lemon

Heat 2 teaspoons (10 ml) of the coconut oil in a large skillet over medium-low heat. Add the garlic, ginger, and crushed red pepper flakes (if using) and sauté for about 5 minutes. While this is cooking, blanch the kale in boiling salted water for 3 minutes, then drain. Remove the garlic, ginger, and pepper flakes from the skillet and set them aside.

Return the skillet to the heat and add the remaining teaspoon (5 ml) of coconut oil and the kale; sauté for 1 to 2 minutes. Add the vegetable broth, cover and cook, stirring often, until the kale is wilted but still bright green, approximately 5 to 7 minutes. Return the garlic, ginger, and pepper flakes to the skillet and stir well. Squeeze fresh lemon juice over top. Makes 1 to 2 servings.

Note: To prepare the kale, wash it and then shake or pat off excess water. Remove any damaged or yellow parts, and then strip the leaves from the tough stems. Stack the leaves and cut crosswise into 1-inch pieces. You can discard the stems or chop them up and cook them with the leaves—blanch for 1 to 2 minutes longer than the leaves by adding them to the boiling water first.