This will be the summer that I learnt to eat kale, more like I learnt to work with kale, tame it and then showcase its green and colorful beauty with a dressing of spices. I cannot believe that I am referring to summer in past tense already, but with September knocking at my door, I can tell that summer is indeed on its way out.
It was less of a trend thing, although we all know that kale could not be trendier. Although, the problem is that we like to do things to tame this green rather than accepting its somewhat tough nature. I have in this recipe done something that we usually do with fenugreek, another winter green that in India is nicely paired with carrots. 
The seasonings are actually an adaptation of classic Sri Lankan flavors, usually married to radish greens. I have toned down the heat that is typical in the cuisine of this country. It is often difficult to discern between the sub-continental culinary flavor profiles. In my salad days in graduate I spend a lot of time observing my culinary neighbors cook and have in turn learnt to understand the nuances in the cuisine of the different countries in South Asia and it this case the addition of the cinnamon and fresh black pepper is what allows me to call this recipe Sri Lankan.
With all the kale and carrots still in season, this recipe has become quite the colorful favorite and we have been enjoying it with simple steamed rice and lentils for a satisfying meal.
PrintKale with Carrots, Cinnamon and Lime
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful stir fry featuring kale and carrots, enhanced with Sri Lankan spices like cinnamon and black pepper, finished with a splash of lime.
Ingredients
- 2 tablespoons oil
- 1 teaspoon whole black mustard seeds
- 2 pods garlic, finely grated
- 1 teaspoon minced ginger
- 1 large 1-inch stick cinnamon, broken
- 2 dried red chilies
- 2 cups finely chopped kale
- 2 medium carrots, thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime
Instructions
- Heat the oil in a large pan over medium-low heat for about 1 minute.
- Add the mustard seeds and wait until they begin to crackle.
- Quickly add the ginger and garlic, stirring well for 30 seconds.
- Add the broken cinnamon stick and dried red chilies, stirring for another 30 seconds until fragrant.
- Stir in the kale and carrots, mixing well to coat with the spices.
- Cook for 8-10 minutes, stirring occasionally, until the kale is wilted and the carrots are tender.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and stir in the lime juice just before serving.
Notes
This dish pairs well with simple steamed rice and lentils for a complete meal. Adjust the amount of red chilies to control the heat level. The lime juice adds a refreshing finish, so add it just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 9
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Lovely recipe. However you must make a distinction between Ceylon Cinnamon which this dish should use if it is truly Sri Lankan and Cassia Cinnamon which most people mistakenly use.
Ceylon Cinnamon has a far different flavor profile with hints of citrus and is slightly sweeter and crumbly. The flavor it creates is very different to Cassia Cinnamon which is the hard (does not break easily) crude, rude and harsh cousin of Ceylon Cinnamon, albeit far cheaper.