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Coconut Kale

This recipe is my best guess of one of my favorite Portland restaurant/bars, The Sweet HereAfter. 

This recipe should be split between four people or four meals.

Ingredients
  • 1 bunch kale, de-stemmed and chopped into salad sized pieces. Argula or spinich can be substituted. 
  • 1/2 cup coconut cream (be sure to get one that is only coconut with no added gums or emulsifiers)
  • 2 tsp tabasco sauce (or to your liking) 



Heat coconut cream and tabasco sauce in a medium sized pot with a lid. When about to boil add kale to the pot and stir until the kale is thoroughly coated. Add lid back to the pot. Heat on low-medium heat for 4-6 minutes. 
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