Name: Stir-fried kale with chilli, ginger and garlic
Prep time: 5 minutes
Cook time: 8-9 minutes
Yield: 4
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

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

Prep

5 minutes

Cook

8-9 minutes

Nutritional 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

What makes a healthy, balanced diet?

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

Step 1

Add the oil to a pan over a low-medium heat and add the ginger and garlic, mixing well for 1–2 mins.

Step 2

Now add the chilli flakes and stir for another minute.

Step 3

Add the kale and mix well for 2–3 mins.

Step 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.

Step 5

Drizzle with the lemon juice and serve.

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.