Kale preparation: If you are using uncut kale, make sure you remove leaves from stalks and chop as you would for a salad. The stalks will not soften well enough to eat, no matter what you do.

Heat coconut oil in a large pot over medium heat. Make sure the pot is large enough to accommodate all of the unwilted kale. It will shrink as it cooks.

Chop apple into about ¼ inch pieces and sauté until soft.

Add cumin and coriander and stir to combine.

Add kale little by little until it all fits in the pot and is coated with the oil mixture.

Pour in vinegar. Stand back as the vinegar may bubble a little.

Add honey or maple syrup and make sure all of the kale is coated.

Pour in the water/coconut water and turn heat down to simmer. Add raisins.

Simmer about 15 minutes, stirring occasionally. Kale should be very soft but not mushy.

Toss in a handful of lightly salted peanuts at the last minute for a bit of crunch!