Sauteed Kale with Coconut Milk


Kale with coconut milk and ras el hanout — it's delicious!

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • 1 bunch kale

  • 2 cloves fresh garlic, minced

  • 2 teaspoons ras el hanout

  • 1 pinch salt

  • 1 teaspoon coconut oil

  • ½ cup coconut milk


  1. Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.

  2. Mix garlic, ras el hanout, and salt together in a small bowl with a fork.

  3. Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.

  4. Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes lime juice, lime zest, and macadamia nuts as a garnish.

Nutrition Facts (per serving)

127 Calories
8g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 127
% Daily Value *
Total Fat 8g 10%
Saturated Fat 6g 32%
Sodium 91mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Protein 5g
Vitamin C 135mg 677%
Calcium 164mg 13%
Iron 3mg 18%
Potassium 584mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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