Source: Bon Appetit | Serves: 4 | Time: ~40 min
1/2 cup unsweetened coconut flakes
1.5 lbs #kale, destemmed and cut into 1-inch pieces
2 tbsp coconut oil
3 garlic cloves, crushed
1/2 large onion, finely chopped
1 serrano chili, finely chopped
1 1-inch piece of ginger, peeled and thinly sliced
Salt, to taste
1 tbsp mustard seeds
1 tsp coriander
1/4 tsp turmeric
1 cup coconut milk (I used light. Use full fat for creamier, I'm assuming)
1/4 cup chopped cilantro
Preheat 350 F. Spread out coconut flakes on a silicon mat lined baking sheet and toast undisturbed for 5-7 minutes, until some are golden brown. Remove and let cool.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cooking stirring often until golden brown, about 3 minutes.
Add onion, chile, and ginger. Season with salt. Cook stirring often until softened, about 5 minutes.
Add mustard seeds, coriander, and turmeric. Stir well and cook for 1 minute.
Add coconut milk to skillet and bring to a simmer. Add kale a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15-18 minutes.
Transfer to a serving dish and top with the coconut flakes and cilantro. Enjoy!