1 medium red onion chopped
1 to 2 jalapeno peppers seeded and chopped (See note)
12 ounces kale stems removed and leaves chopped in tiny pieces (See Note)
1/4 teaspoon ground cumin
1/2 cup shredded coconut unsweetened (See note)
1 to 2 tablespoons lime juice
salt and pepper to taste
Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften. Add water by the tablespoon if needed to prevent sticking.
Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook 4 – 5 min, until kale is wilted but still bright green, stir or toss while it cooks. Add the coconut and 1 tablespoon lime juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and salt and pepper to taste. Serve hot or cold.
*I taste the jalapeno peppers before adding to salad to determine heat level and preferences of dinner guests.
* I will sometimes add flat leaf parsely, about 1/2 cup.
* I have also made this salad without heating the vegetables. Massaging kale thoroughly make it a bit softer to the palate.