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When you want something green on your plate but don’t feel like salad, then this warm coconut and pancetta kale is a go-to side dish. It pairs well with any type of meat or seafood. It’s easy to make. And although kale can taste good raw with just a drizzle of lemon and olive oil, it tastes really good with crispy pancetta, creamy coconut milk, and lots of garlic.

In fact, if you want to make these greens the main course and serve a small portion of protein on the side, go for it. Prepared this way, kale is filling and satisfying. Meat and seafood always have a place on the Primal table, but optimally, so does mineral-and-antioxidant-rich plant matter.

Eating leafy greens is like taking a whole food “supplement” with naturally safe and well-balanced vitamin and mineral levels. In this particular case, it’s an incredibly delicious supplement.

Is your vegetable crisper is full of greens that you have good intentions to eat before they go bad? Then use them in this recipe. In addition to kale, this recipe also works well with greens like collards and Swiss chard (or, a combination of greens).

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients:

• 1 tablespoon coconut oil or butter (15 ml)
• 3 to 5 ounces pancetta, diced (85 to 140 g)
• 3 garlic cloves, finely chopped
• 1 shallot, thinly sliced
• 2 small bunches lacinato kale, leaves torn from stems and cut into thin strips
• 1/3 cup full-fat canned coconut milk (80 ml)
• 1/2 teaspoon red pepper flakes (2.5 ml)

Instructions:

Heat oil or butter in a wide skillet over medium heat. Add pancetta and cook until just crispy. Add garlic and shallot. Cook until shallot is soft, 5 minutes. If the garlic looks like it’s getting too dark, turn down the heat.

Add kale a couple handfuls at a time, letting the leaves wilt a little before adding more. Mix well with the pancetta, garlic and shallots. When all the kale is in the skillet, sauté as long as desired, either leaving the kale slightly raw or cooking it longer until the leaves are very soft.

Add coconut milk and red pepper flakes. Stir well and cook a minute or two more, until the coconut milk is absorbed by the kale.

Remove from heat and serve. This dish also tastes good at room temperature.

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I’ve spent the past couple weeks doing a fair amount of research on making kombucha. It’s a drink that I have very little experience with, and yet, I feel totally excited about the prospect of making my own. Arming myself with these helpful tips made this once-intimidating process feel totally doable.

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Many women participate in sport, but not all have had an active childhood that has given them the fundamental strength and stability necessary to support their adult training. I have found this to be especially true for women starting Brazilian Jiu JItsu. So many women who take up the sport don’t have the strength in their core and upper body to frame and brace, and so end up getting hurt. Women who take a lot of time off with pregnancies or are recovering from a serious injury also find they have to go back to the basics to redevelop their strength in this area.

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Grade A – Golden Color & Delicate Taste, Grade A – Amber Color & Rich Taste, Grade A – Dark Color & Robust Taste, Grade A – Very Dark & Strong Taste

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As a kid, pancakes weren’t pancakes without the good stuff. And by the good stuff, I mean real maple syrup — not that artificially flavored, corn syrup-laden imposter. We’d pick up a big jug in the spring and it would last us through the year, for special weekend breakfasts and early morning oatmeal.

Now, as an adult, my pantry isn’t fully stocked unless there’s a bottle of maple syrup in it. But lately I’ve discovered that just one bottle won’t cut it. That’s because maple syrup is not just maple syrup — there’s a whole rainbow to discover.

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