Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love! The image(s) on this page are from my version.
Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
Spicy Kale and Coconut Stir Fry
This Spicy Kale and Coconut stir fry recipe from Cookie and Kate is perfect for busy weeknights. Using eggs as a protein source speeds up cooking time, and I love that it’s loaded with kale, a real nutritious leafy green that keeps this stir fry balanced.
Time-Saving Tip: use pre-washed/chopped kale for even quicker prep time.
I honestly make this recipe every time I have kale on hand. To make, you’ll scramble the eggs in a large pan then transfer to a bowl. Using the same pan, you’ll sauté garlic, green onions, and kale, then transfer this mixture to the same bowl as the eggs once the kale has wilted. You’ll then toast the coconut flakes before adding in the rice, cooking until warmed through. You’ll add the kale mixture back to the pan, followed by the sauce ingredients, and dinner is served!
What you’ll need:
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2 Tbsp coconut oil
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2 eggs
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2 cloves of garlic
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3/4 chopped green onions (1 bunch)
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1 cup of chopped vegetables (such as bell pepper or carrot)
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1 bag pre-washed/chopped kale
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1/4 tsp salt
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3/4 cup large unsweetened coconut flakes
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2 cups cooked and chilled brown rice
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2 tsp reduced-sodium soy sauce or tamari
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2 tsp chili garlic sauce or sriracha
Makes 2 servings
Ready in 30 minutes
Want to make it? Click the link for the full recipe ? Spicy Kale and Coconut Stir Fry Recipe from Cookie and Kate
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