Crisp Coconut Kale With fresh Garlic

Crisp Coconut Kale With fresh Garlic

Coconut Kale

Crisp kale tossed with some spices and coconut makes an appetizing side! I love this veggie combo and Coconut Kale is one of my favorite dishes. Easy to make, this nifty dish is fancy enough to serve at an upscale dinner or simple enough for your weeknight meal.  You have to cook the kale just right so it’s crisp and toss the coconut in the end so the intense flavor of kale gets just a hint of coconut essence.  If you have fresh grated coconut, that would probably be the best, but I used frozen grated coconut which I picked up at the Indian store. When you defrost frozen coconut, it tastes almost like fresh coconut.  I should know this since I grew up on fresh coconut: my grandma’s home had 9 coconut trees!  Frozen grated coconut is available at Indian and Asian supermarkets. If you can’t get fresh coconut or frozen coconut flakes, use unsweetened coconut flakes. I seasoned it just a tad with some chili flakes, fresh garlic and sautéed the kale coconut oil which further intensified the coconut flavor! The combination of kale with coconut is heady and this coconut kale is so simple to prepare, you’ll love it!

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Nutrition Wise!

Kale is a nutrient dense vegetable that is high in fiber, folate, Vitamin A, vitamin c. It also has health-promoting photochemical like sulforaphane and indole-3-carbinol that seem to protect against prostate and colon cancers. Exceptionally high in vitamin K this leafy green vegetable is also a powerhouse of all the B vitamins.

Coconut is loaded with healthy fat which gets easily burnt as fuel. It also strengthens the immune system and helps in the absorption of nutrients.

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Coconut Kale

Serves 6-8
Dietary Diabetic, Gluten Free, Vegan
Meal type Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot
By author sunithi selvaraj;


  • 6 Cups fFresh kale
  • 1 cup shredded coconut
  • 1 Tbsp coconut oil
  • 1 Tsp mustard seeds
  • 1 Tsp chili flakes (optional)
  • 1 Medium onion (sliced)
  • 1 Tsp salt
  • 4 Pods garlic (chopped fine or crushed)
  • 1 Tsp cumin seeds


Wash kale and tear into pieces
Heat oil, add mustard seeds till they splutter. Add chili flakes, cumin seeds and sliced onion and saute 2 - 3 minutes till onion is transparent.
Add kale, garlic and cook another 4-5 minutes till it's half cooked. Add coconut and cook another 2 minutes. Add salt and take off the fire
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