| 10 | 20 | 289 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 1 |
| 1 tsp | Coconut oil |
| 1/4 cup chopped | Sweet onion (diced) |
| 1 clove(s) | Garlic (large, diced) |
| 2 cup | Kale |
| 1 tsp | Lemon juice |
| 1 tsp | Crushed red pepper |
| 1 tsp | Paprika |
| 2 tbsp | Vegetable stock/broth |
| 2 tbsp | Coconut milk, sweetened |
| 1 whole lemon(s) | Lemon peel (zest) (to taste) |
Sauté onion and half the garlic with coconut oil. Cut stems off of the kale leaves. Once onion is fragrant and transparent, add kale, lemon juice, other half garlic clove and veggie stock. When the kale has wilted and cooked through, add red pepper flakes, paprika and coconut milk.
| Fruit | 0.5 |
| Vegetables | 2.4 |
