Coconut Kale

This recipe comes courtesy of Jamie, who created these totally amazing greens to share at a Shabbat gathering at Occupy MN last week. A handful of us stayed to talk in the plaza and eat kale with our fingers while the general assembly got going on the other side of the government center.

I sort of marvel at this complex movement that is Occupy Wall Street. One of my conversation highlights that night was to note that those of us at Occupy (wherever) are representative of people (wherever), only rather than existing in a smaller sphere within our houses or communities, we are interacting with one another: sharing ideas, having conflicts, and trying to find consensus on all sorts of massive topics. Something about it makes me feel quite in love with us all.

So. These greens. I have made them twice since eating them less than a week ago - not only because they remind me of feeling love-full, but also because they are damn good.

Serves 4-ish
2 T coconut oil
2 banana peppers (or sweet peppers), diced
2 jalepeno, diced very small
1/2 onion, diced
2 small tomatoes, diced
large bunch kale, chopped
1 T tamari
splash sriracha or hot sauce* (*optional!)
1/3 c. dried coconut

Heat coconut oil in a large saucepan. Add onions and peppers and saute 5 minutes. Add tomatoes and saute 2 more minutes. Add kale in small handfuls; stir to coat with oil. Add tamari and cover pan with lid to steam for 5-6 minutes, stirring once or twice, until greens are dark green and tender. Stir in coconut and hot sauce. Taste...add salt or more hot sauce if needed.