I have been sautéing my leafy greens for a while now, and for a long time I couldn't figure out why sometimes they would turn out deliciously crispy, but other times they would just get soggy and gross.  While I think it partly has to do with the type of leaves you're sautéing (spinach gets soggy easier than kale), it also turned out to be the way I was doing it.  This recipe is super fast, absolutely delicious, and turns out crispy every time!

Coconut Fried Kale

Prep time: 3 minutes   Cook time: 2 minutes   Total time: 5 minutes

Yield: 2 cups cooked



1.  Heat coconut oil in a large pan on the stove.  Continue letting it to heat after it has melted.  This will take about 2 minutes.  You want it really hot for when you add the kale.

2.  Add the kale leaves as quickly as possible once the coconut oil has been heated to a very high temperature.  They should sizzle and pop as soon as they hit the pan, so be careful of splashes.

3.  Sprinkle sea salt on top of the leaves as soon as they're added, and mix around in the pan as the leaves crisp up and get slightly browned on the edges.

4.  Allow them to sizzle for a minute or two, mixing a few times to make sure they are evenly cooked.  Begin removing them when pieces start to turn brown.  Serve and enjoy the healthy crunch!

4 cups fresh kale, stems removed

2 Tbsp coconut oil

1/2 tsp sea salt