Kale with ginger, garlic and chilli
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Enjoy the healthy nutrition of kale with the tastebud-tingling flavours of ginger, garlic and chilli
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Prep time: 5 mins
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Cooking time: 7 mins
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Serves: 2
Ingredients
Leave out the ginger and you have a perfect accompaniment for Italian dishes. If you're eating it with Chinese or Thai food you can add soy sauce to taste.
- 200g (7oz) kale
- 2cm piece of fresh ginger, peeled
- 4 spring onions, trimmed
- 2tbsp ground-nut oil
- Half a red chilli, deseeded and very finely sliced
- Large clove garlic, peeled and very finely sliced
- Squeeze of fresh lime (optional)
Method
- Place the kale into a large saucepan, cover with water and bring to the boil. Simmer for 4 mins.
- Finely chop the ginger and cut the spring onions into 3cm lengths, slicing on the diagonal.
- Drain the kale really well and heat the oil in a large frying pan or wok. Add the chilli, garlic, ginger and spring onions and cook over a medium heat for 2 mins - you must not let the garlic go darker than golden in colour.
- Add the drained kale into the pan and combine it with the remaining ingredients (apart from the lime).
- Cook for about 1½ minutes, constantly tossing the kale to heat it through. This will also allow it to take on the flavours of the other ingredients.
- Season to taste, add a squeeze of fresh lime and serve immediately.
Nutritional information per portion
- Calories 140(kcal)
- Fat 12.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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