Lemon Kale with Coriander

A guest post from our customer Jenni!

A lot of people are intimidated by the idea of cooking kale. It is a stronger tasting green, to be sure, but chock-full of nutritional benefits.

It’s great in smoothies, smothered in cheese,  baked into chips, or (if you’re feeling daring) in a fruit salad. But if you want to keep things simple, here’s my recommendation:

Lemon Kale with Coriander Ingredients

• 2 handfuls of Kale
• 1 T. coconut oil (unrefined and organic is best)
• 2 cloves garlic, minced
• 1 tsp. ground coriander
• Salt & pepper
• 1/2 lemon

Lemon Kale with Coriander Recipe

• Rinse kale and tear into pieces, removing ribs
• Heat coconut oil in a large pan over medium heat
• Add garlic and allow to soften, about 1 minute
• Add kale and toss in oil to cover
• Add coriander, salt and pepper
• Cook kale 3-5 minutes, until soft (but not mushy — we’re not looking for cooked spinach or collard greens consistency)
• Remove from heat and squeeze lemon all over your kale, then serve