Ingredients
- 1 large bunch curly kale: Thoroughly washed and roughly chopped (stems removed)
- 2 tablespoons olive oil
- 4 cloves garlic: Minced
- 1-2 fresh red chilies: Deseeded and thinly sliced (adjust to your heat preference)
- 1 tablespoon soy sauce
- Salt and black pepper: To taste
- Optional: A squeeze of lemon juice for a burst of freshness at the end
Instructions:
- Prep the kale: Wash the kale thoroughly, remove the tough central stems, and roughly chop the leaves into bite-sized pieces.
- Heat the oil: In a large wok or skillet, heat the olive oil over medium heat.
- Sauté the aromatics: Add the minced garlic and sliced chilies to the hot oil. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the kale: Add the chopped kale to the pan. It will seem like a lot, but it will wilt down quickly.
- Stir-fry: Toss the kale with the garlic and chili until it begins to wilt and turn bright green, about 2-3 minutes.
- Season and finish: Drizzle in the soy sauce, and season with salt and pepper to taste. Continue to stir-fry for another 2 minutes or until the kale is tender but still has a slight bite.
- Optional – Lemon: Remove from heat. For a bright, fresh finish, squeeze a little lemon juice over the kale just before serving.
- Serve immediately: Enjoy your stir-fried kale as a side dish, or add it to pasta, rice bowls, or mix into eggs.
Tips:
- Don’t overcook: Kale can become tough if overcooked, so stir-fry it just until tender-crisp.
- Spice it up: If you like extra heat, add more chilies or a pinch of red pepper flakes.
- Variations: Experiment with other additions like ginger, toasted sesame seeds, or a drizzle of sesame oil.
