Kale stir-fry

Kale stir-fry

 The vivid colors in this kale stir-fry provide both eye appeal and nutritional value.

Kale is high in fiber, iron, anti-oxidants and vitamins, especially K and A, and has anti-inflammatory properties. Fresh ginger is an absolute must in this recipe – it softens the distinctive flavor of kale, which can be quite overpowering. This easy side dish pairs well with bredies (stews), such as Tomato bredie, page 64 in our book – the ultimate comfort food during these cold winter months.

For a light and delicious supper, top with a couple of poached eggs.

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Kale stir-fry

Rating  5.0 from 1 reviews

Prep time:  15 mins

Cook time:  8 mins

Total time:  23 mins

Serves: 4-6

Easy stir-fry full of goodness!

Ingredients

• 3 tablespoons olive oil
• 1 bunch kale, washed, deveined and finely shredded
• 1 large onion, peeled and coarsely chopped
• 8 ounces button mushrooms, cleaned and halved or quartered
• 2 carrots, scraped and cut into thin julienne strips or diagonal chunks
• 2 cloves garlic, crushed (optional)
• small piece of fresh ginger root, peeled and finely chopped (about 2 teaspoons)

Instructions

1. Heat the oil in a large, heavy-based frying pan and add the onion.
2. Stir over medium-high heat for about 2 minutes and then add the kale, followed by the mushrooms about 2 minutes later, while stirring continuously.
3. Add the carrot, garlic and ginger last and stir-fry until the carrot is crisp-tender.

Notes

Kale (curly leafed or lacinato – also known as dino or Tuscan kale) can be replaced with bok choy or cabbage (red or green) and the mushrooms can be omitted.

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