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Stir-fried kale with chilli, ginger and garlic

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This vibrant green dish is quick to cook and works well alongside Chinese food or with grilled fish, meat or chicken.
Serves
4
Prep
5 minutes
Cook
8-9 minutes
Each 83g serving contains (excludes serving suggestion)
KCal
39
Carbs
2.30g
Fibre
2.10g
Protein
2.40g
Fat
2.40g
Saturates
0.30g
Sugars
0.90g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp sunflower oil
3cm fresh ginger root, peeled and finely chopped
2-3 cloves garlic, crushed
pinch chilli flakes
200g curly kale, chopped (thick stalks removed)
4 tbsp water
juice half lemon
Method
  1. Add the oil to a pan over a low-medium heat and add the ginger and garlic, mixing well for 1–2 mins.
  2. Now add the chilli flakes and stir for another minute.
  3. Add the kale and mix well for 2–3 mins.
  4. Turn the heat up, add the water, mix, put a lid on the pan and cook for a further 5–6 mins, stirring occasionally.
  5. Drizzle with the lemon juice and serve.
Chefs tips
  • Kale stalks are edible but will take longer to cook than the leaves – if you remove and finely chop them first, you can cook them together with the leaves.
  • Try cooking 200g kale with a chopped leek and a chopped, unpeeled apple in a very small amount of water.
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