Fall

"Lentilballs" with kale and coconut stir fry

Photo by BrazilianFlairintheUSA
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

  • Serves 2
Ingredients
  • 1 bunch fresh kale
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon curry leaves
  • 1 ancho chile, seeds removed
  • 2 tablespoons Shallots thinly sliced
  • 1/2 cup coconut shredded
  • 3 garlic diced
  • 1/4 cumin powder
  • salt a taste
  • 1 tablespoon coconut oil
In This Recipe
Directions
  1. Wash Kale well.
  2. Chop the stem finely and set it aside.
  3. Cut the leaves and keep them in a separate bowl.
  4. The stems are a little woody so they need more time to cook.
  5. Sauté shallots and garlic with the coconut oil until golden.
  6. Add the stems and ancho chile and cook until crisp tender.
  7. Add the leaves and mix well.
  8. Add all the spices and the shredded coconut.
  9. Mix it well and it's done! (Personally, I don't like the kale over cooked).

See Reviews

See what other Food52ers are saying.

Review