Author Notes
This "lentilballs" with kale and coconut stir fry is one more combination of veggies and flavors that worked very well. I can tell you that the star of this dish was the stir fried kale with coconut. —BrazilianFlairintheUSA
Ingredients
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1 bunch
fresh kale
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1/2 teaspoon
mustard seeds
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1/2 teaspoon
curry leaves
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1
ancho chile, seeds removed
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2 tablespoons
Shallots thinly sliced
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1/2 cup
coconut shredded
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3
garlic diced
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1/4
cumin powder
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salt a taste
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1 tablespoon
coconut oil
Directions
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Wash Kale well.
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Chop the stem finely and set it aside.
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Cut the leaves and keep them in a separate bowl.
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The stems are a little woody so they need more time to cook.
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Sauté shallots and garlic with the coconut oil until golden.
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Add the stems and ancho chile and cook until crisp tender.
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Add the leaves and mix well.
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Add all the spices and the shredded coconut.
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Mix it well and it's done! (Personally, I don't like the kale over cooked).
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