Wash kale in a bowl of water. Peel and chop the onion. Re-hydrate coconut with 1/2 cup of warm water.
Cut out the leafy portion from the stem of the kale leaf. At this point you can chop the leaves and stems separately in a food processor or you can chop them by hand. Checkout my chopping technique below. It’s quicker than food-processing in batches and washing your food processor.
Heat oil in a medium hot pan. Add the chopped stems, onions, sprinkle a little salt and sauté. Take about 2 tablespoons of the water and sprinkle it on the pan. It will quickly evaporate and give the stems and onions a quick “steam”. That way they soften and cook faster and the dish needs less oil. Keeps stirring so it cooks evenly. Once the pan has no liquid add 2 more tablespoons of water. Taste one of the stem pieces to check if it's still crunchy but cooked.
Add the chopped kale leaves, coconut, a little more salt and stir. Depending on if the kale bunch is fresh from the farmer’s market vs. the grocery store less water and cooking time will be needed. Taste a little to check that it's cooked. It should retain it’s original color or else it was probably a little over-cooked.
