I made this with kale, but the vinegar and cayenne pack a great flavor punch that goes well with any vegetable. Try it with leafy greens, cruciferous veggies, sweet potato, bell peppers, etc. For those familiar with Chinese condiments, the texture of the coconut seasoning is reminiscent of meat floss or XO sauce.
Crispy Spicy Coconut Kale
By: Mia Cee || Resting Hungry Face
4 cups packed kale (150-175 grams or 5.5-6 ounces)
1 tablespoon coconut oil
1/2 teaspoon sesame oil
1 tablespoon coconut aminos
1/2 teaspoon apple cider vinegar
1/2 teaspoon cayenne pepper, more to taste
2 cloves roasted garlic, smashed
2 tablespoons desiccated coconut (unsweetened)
1 tablespoon crispy fried shallots, optional
1. Mix the sesame oil, coconut aminos, apple cider vinegar, cayenne pepper, garlic, coconut, and shallots in a bowl.
2. Transfer to pan and stir-fry over low heat until all the liquid is gone and the coconut and shallots are dry and crisp. Set aside.
3. Saute kale with 1 tablespoon coconut oil.
4. Top or toss with the coconut.