Spicy Kale and Coconut Stir Fry

This recipe from Cookie and Kate is perfect for busy weeknights. Using eggs as a protein source speeds up cooking time, and our dietitians love that it’s loaded with kale, a real nutritious leafy green that keeps this stir fry balanced. Use pre-washed/chopped kale for even quicker prep time. 

 

To make, you'll scramble the eggs in a large pan then transfer to a bowl. Using the same pan, you'll saute 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:
  • 2 Tbsp coconut oil

  • 2 eggs

  • 2 cloves of garlic

  • 3/4 chopped green onions (1 bunch)

  • 1 cup of chopped vegetables (such as bell pepper or carrot)

  • 1 bag pre-washed/chopped kale

  • 1/4 tsp salt

  • 3/4 cup large unsweetened coconut flakes

  • 2 cups cooked and chilled brown rice

  • 2 tsp reduced-sodium soy sauce or tamari

  • 2 tsp chili garlic sauce or sriracha

 

 

Get the full recipe and instructions from Cookie and Kate here.

Servings: 
Ready in: 

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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