Sautéed Coconut Lime Kale

Sautéed coconut lime kale breathes new life into your weekday vegetable side. The coconut and lime bring some tropical fun to vitamin-rich kale.

An easy weekday side comes together quickly with this tropical sauteed coconut lime kale - gluten free and dairy free | TastingPage.com

Do you ever just run out of ideas for dinner? I know I do. My go-to recipes for weekday meals usually consist of a protein with a vegetable or two. It can be as basic as it sounds, or elaborate as quinoa stuffed calamari or mushroom, kale and quinoa stuffed acorn squash. Sometimes though, all I can muster up is throwing some broccoli in the oven. This sautéed coconut lime kale goes a step further than that, but not much. 

An easy weekday side comes together quickly with this tropical sauteed coconut lime kale - gluten free and dairy free | TastingPage.com

You already know my love of kale. I like the heartier green and enjoy sautéing it in coconut oil so it picks up a little sweetness, but still retains some bite. I eat it that way a lot, but I was looking for an added punch this week. I had a few extra limes on hand, so in they went to provide some additional zip. Just make sure to add the lime at the end so it doesn't cook and get bitter. 

An easy weekday side comes together quickly with this tropical sauteed coconut lime kale - gluten free and dairy free | TastingPage.com

I also wanted to top it with a little crunch. You can use nuts or seeds, but I opted to double down on the coconut and throw some coconut on top. I toasted them first so they were nice and crisp.

An easy weekday side comes together quickly with this tropical sauteed coconut lime kale - gluten free and dairy free | TastingPage.com

Hopefully this kale recipe can be added to your weekday meal rotation since it's easy to pull together and full of great vitamins, antioxidants and anti-inflammatory effects.

Sautéed Coconut Lime Kale

Serves 4

Ingredients

  • 1 large bunch lacinato kale
  • 1 tablespoon coconut oil
  • 1/2 onion, diced
  • 1/2 cup coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon coconut flakes, toasted
  • Salt and pepper to taste

Instructions

  1. Remove the ribs from the kale and set aside (and make my smoky kale stems). Coarsely chop the kale.
  2. Heat the coconut oil in a large sauté pan and once warm, add the onion. Cook the onions until translucent, and just beginning to brown. Then add the kale, salt and pepper and toss in the oil until bright green. Pour in the coconut milk and reduce the heat to medium low and cover. Allow the kale to cook through, about 15 minutes, giving it a stir or two. 
  3. Once cooked to desired consistency, add the lime juice, top with the coconut flakes and serve.

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