Cool As Coconut

Saucepan
2 cups coconut water
1 cup kale – cooked and chopped
1 Tbsp parsley
1 Tbsp coconut extract

In a saucepan, combine the coconut water and kale. Cook over “Medium” heat until the ingredients start to boil. Reduce the heat to “Low” and blend in the parsley and coconut extract. Stir continuously for 10 minutes. Remove the sauce from the heat and let it cool for 5 minutes. Use this sauce over lamb or chicken.


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