Stir Fried Kale

This stir fried kale dish was decided upon when our veg box provided a bag of kale and a 'free' red chilli.  Sous Chef J liked the idea of "something spicy" and we decided to try using it with kale.












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.

Next, some oil was placed in a frying pan and heated before adding the garlic and chilli.

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!

Kale Crisps

 
Having found something tasty to do with curly kale, we have also made these crisps using cavalo nero.  It really could not be simpler.


We wash the greens, shake them to remove excess water, lay them on a baking sheet, drizzle with olive oil and season with a little sea salt.  Then place in a hot oven (200ºC) for 8-10 minutes... and, hey presto, tasty veggie crisps.

Sometimes Cavalo Nero has quite thick stems - if so, cut them out and use the leaves for making crisps this way.  We use the stems, chopped fairly small, in stir fries.


If, by some miracle, the trayful isn't immediately consumed, they crisps can be crumbled onto soups, mince or pasta sauce as a tasty, crunchy seasoning.

Give it a go and let us know what you think.