Kale with Leeks, Coconut and Roasted Seeds

 

I LOVE KALE! I mean, I love KALE so much that if I were a veggie I would marry it :). I eat it every day, I juice it, slaw it, chip it, shred it, you name it, if it can be done I find a way to do it. It definitely ranks at the top of my list for cruciferous veggies and you can read all about Kale and its amazingness here All About Kale.

This is one of my mid-day meals, it takes no more than 10 minutes to make. It is fulling, delicious, and bursting full of nutrients.
Combine any complete protein source you see fit to go with this tasty number, coconut curried tempeh pairs well, eggs, probably any lean meat or fatty fish would too!Ingredients

1 Bunch of Kale
1 Tbsp of Coconut Oil (organic virgin I love Nutiva)
2 Leeks
2 Tbsp of shredded coconut meat (or unsweetened coconut, sulphate/sulphite free)
Handful of raw sunflower seeds (toasted)
Sea Salt and Black Pepper to tasteDirections

1. Cut kale into small pieces, soak in water, wash well and drain, set aside.

2. Remove the dark green and bearded portions of the leeks, cut horizontally across the leek so that the pieces become circles, soak in water and wash. Leeks tend to carry dirt under their layers so open up the layers and wash well.
3. Heat coconut oil in a pan and add leeks
4. In a separate pan, add sunflower seeds and toast
5. Until they look like the below
6. Toss kale and coconut into the pan with leeks and stir until colour of the kale slightly changes to a darker green – approx 2 mins. (Careful not to over cook here, over cooking the kale will destroy the nutrients.)
7. Add the seeds and mix well, serve immediately!

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Categories: Kale, Sides, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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