Stir-fried Kale with Coconut

Sometimes I have an idea for a dish in my head and I make it and it’s very disappointing! But just occasionally I make it and it's surpasses my expectations! This is one of those recipes.

It’s been a rubbish year for kale at Laurelbank Farm. For once, it’s not due to the weather - it’s due to the fact that all 120 kale seedlings that we planted out this spring had been eaten by slugs just 1 week later. Fortunately we had over sown by at least 100% and we were able to plant out again a few weeks later (after some drier weather and copious removal of slugs by hand!) and almost all made it this time. We would normally have plenty of kale throughout the summer months but only now (mid September) are we doing our first kale harvest. I’m not too sad though - kale is such a lovely autumn and winter crop.

And this is a lovely autumnal dish. We ate it with rice and dal, but it would go beutifully as a side for any curry - or even on toast with a fried egg and plenty of chilli sauce for a delightful weekend brunch.

Serves 4 as a small side

1 tablespoon coconut oil (or sunflower oil)
1 teaspoon mustard seeds
1 medium onion (or half a large one), finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon ground turmeric
salt
200g bunch of kale, stems removed and finely sliced
20g coconut flakes
squeeze of lemon juice

1. Prep your veg. Finely chop the onion. Finely chop the garlic. Wash the kale, remove the stems and finely slice it. You don't want lots of water on it so shake it out (or spin in a salad spinner) before slicing it up. 

2. Put a large frying pan or a wok onto a medium heat. Add the oil and when hot, add the mustard seeds. 

3. Add the onion, garlic, turmeric and a generous pinch of salt and cook for 5 minutes or so until the onion is nice and soft.

4. Add the finely sliced kale and stir. Then add the coconut flakes and stir. Cook for a further 5 minutes until the kale is soft.

5. Turn off the heat. Add a squeeze of lemon juice and more salt if needed.