Braised Kale with Dried Plums and Hazelnuts

Makes 6 – ½ Cup Servings

Recipe by Acacia Larson

2 Bunches kale

1 Cup light coconut milk

5 Cloves garlic, chopped

10 Dried plums, chopped

¾ Teaspoon kosher salt

1 Teaspoon apple cider vinegar

1 Teaspoon extra virgin olive oil

1 Tablespoon honey

¼ Cup roasted hazelnuts, chopped (or substitute toasted pine nuts)

Salt and pepper to taste

Wash the kale leaves and drain in a colander. Remove the stems and discard. Stack 4-5 leaves at a time and chop into ½ inch strips.

Heat a large stock pot with a lid over medium heat. Add the coconut milk and kale. Cover for 1 minute, then uncover and stir to wilt the greens. Add the garlic, dried plums and salt. Cover, reduce the heat to medium-low, and cook for 10 minutes. After 10 minutes, uncover and let cook for 2 minutes more, stirring occasionally. Turn off the heat and add the vinegar, olive oil and honey, and stir to combine. Season with salt & pepper to taste, and serve in a warm dish. Sprinkle hazelnuts over the kale just before serving.