Prep and cook time: 30 minutes Serves 2
3 shallots, thinly sliced
1 tablespoon coconut oil
1 tablespoon organic curry powder
1 tablespoon coconut sugar
1 teaspoon fresh lemon juice
½ bunch kale (about 4 ounces), destemmed and chopped into large pieces
2 tablespoons tamari or coconut aminos
2 tablespoons water (or vegetable or bone broth)
Heat oil over medium heat. Add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, coconut sugar, and lemon juice. Add kale, soy sauce, and water (or broth). Cover and steam for 5 minutes, stirring occasionally, until kale is still chewy but tender. Do not overcook.
One of our favorite recipes adapted from our friends at Karma Chow!
