Saturday, February 25, 2012

Mango Coconut Kale

Sometimes, the simplest dishes are the best – especially if they include a new flavor combination. – 


Melt 1 ts of coconut oil in a pan, slice about a 1/3 fresh mango into small chunks and saute in the coconut oil (add optionally: Brussels sprouts or edamane). Add 1 grated clove of garlic, and about 4-5 sliced Tuscan kale leaves. Add about 3 TB of water, and a teaspoon of tamari sauce and saute until the kale is wilted. Serve with Sriracha.

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