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Stir-fried kale with chilli, ginger and garlic

Special Diets

Gluten free
Vegan
Vegetarian
Stir-fried kale with chilli, ginger and garlic
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

Nutrition information

Each 83g serving contains (excludes serving suggestion)
KCal
38
Carbs
1.3g
Fibre
2.2g
Protein
1.9g
Fat
2.3g
(Low)
Saturates
0.2g
(Low)
Sugars
0.9g
(Low)
Salt
0.06g
(Low)
Fruit/Veg Portion
0
Ingredients

Ingredients

  • 2 tsp rapeseed 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
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Method

Method

Recipe 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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