February 27, 2015

kale and coconut stir fry


Today was a crazy day, and I was kept busy with cleaning, laundry, kids, etc. etc. etc.  The usual chaos that is my life!  However, I will say that the sight of the sunshine was much needed after the last few days of rain, sleet, and snow flurries plus it made for a beautiful run this morning though the park.

This dish was such a great ending to the day when we all gathered around the table.  It's not everyday that you find cilantro and lime in stir fry, let alone coconut.  I started with something traditional but wanted to mix it up a little, so I decided on adding in the Caribbean notes of coconut, lime, and cilantro.  It all came together perfectly!  The rice can be made earlier in the day, which I always find helpful and then the vegetables can also be prepped ahead of time to make the dinner time rush a little easier.  Don't skimp on the limes, I personally think they make this dish what it is.

Servings 4-6
Total Time 40 minutes

  • 2 tablespoons coconut oil or olive oil
  • 4 eggs
  • 4 garlic cloves, pressed or minced
  • 1 bunch green onions, thinly sliced
  • 2 cups thinly sliced vegetables, bell pepper, zucchini, or carrot 
  • 2 bunches kale (preferably Lacinato but curly green is good, too), ribs removed and leaves thinly sliced
  • 1/2 teaspoon course salt
  • 1 1/2 cups unsweetened coconut chips or flakes 
  • 4 cups cooked and chilled brown rice
  • 4 teaspoons Bragg's Liquid Aminos or soy sauce
  • 4 teaspoons chili garlic sauce or sriracha
  • 2 limes, 1 juiced and 1 quartered for serving
  • fresh cilantro, for garnish

1.  In a large cast iron skillet or wok, over medium-high heat, add 1 teaspoon of oil. When hot, add the eggs and cook them, scrambling them as you go, until lightly set.  Transfer the eggs to a large empty bowl. Wipe out the pan if necessary with a paper towel.

2.  Add one tablespoon of oil to the pan and add the garlic, onions and additional vegetables. Cook, while stirring, for 2-3 minutes until fragrant or until the vegetables are beginning to become tender. Add the kale and 1/4 teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to your bowl of eggs.

3.  Add the remaining two teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.  If the rice begins to stick, reduce your heat to medium.

4.  Pour the contents of the bowl back into the pan. Add your 2 teaspoons of Bragg's Liquid Aminos, chili garlic sauce, and juice from 1 lime. Stir to combine and cook until heated through.

5.  Serve with lime wedges and topped with cilantro.  Enjoy!!!

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