We gathered the ingredients and prepared them for cooking. To do this, the kale was washed and sliced and the garlic and chilli were chopped.
Once the garlic and chilli was sizzling nicely, the chopped kale was added with a dash of gluten free soy sauce (tamari).
After a few minutes, the kale had fried well and the chilli and garlic was mixed through.
We served the kale with some steamed salmon and purple sprouting broccoli.
A very quick and easy way to serve kale with a spicy kick!