Heat 1 tablespoon of olive oil in a large kadhai over medium-high heat. Add the minced red onion and sliced bell pepper and cook for 2 minutes, until softened.
Add the sliced kale to the skillet and cook for 3 to 5 minutes, until wilted, stirring frequently. Season with salt and pepper to taste.
In a small bowl, whisk together the coconut water, 1 tablespoon of olive oil, lemon juice, lemon zest, Dijon mustard, and dried oregano until well combined. Season to taste with salt and pepper.
Drizzle the coconut water vinaigrette over the wilted kale and toss everything gently until the kale is evenly coated.
Transfer the kale salad to a serving bowl or platter and garnish with crispy coconut chips.
Serve the salad immediately and enjoy the delicious and nutritious flavours of this Wilted Kale Salad with Coconut Water Vinaigrette.