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Gluten-Free & Dairy-Free Asian-Style Kale

December 11, 2011 by jason Leave a Comment


gluten-free_dairy-free_asian-style_kale

The thing is that I don’t normally like kale. Try as I might, it tastes bitter and unappealing to me. But I know it’s packed with nutrients and fantastically good for you. And it’s wonderfully cheap. So I’ve been experimenting with different flavours to add to it and I think I’ve come up with a winning formula! Bursting with fresh, fiery tastes, this Asian-style version can be served with rice for a light lunch or as a side dish with, say, steamed fish and rice. Enjoy!

* gluten-free, dairy-free, yeast-free, egg-free, nut-free, citrus-free

5 from 1 reviews
Gluten-Free & Dairy-Free Asian-Style Kale
 
Print
Prep time
5 mins
Cooking time
5 mins
Total time
10 mins
 
Author: Grace Cheetham
Recipe type: Lunches
Serves: 1
Ingredients
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 lemongrass stalk, finely sliced
  • 1cm/½in piece of root ginger, peeled and finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 200g/7oz kale, chopped
  • 1 tbsp rice wine vinegar
  • 1 tbsp agave syrup
  • 1–2 tbsp tamari soy sauce
Method
  1. Heat both of the oils in a wok or large frying pan over a high heat. Add the lemongrass, ginger, chilli and then the garlic and stir-fry for 1 minute, then add the kale and stir-fry for about 2 minutes until the kale is starting to look cooked.
  2. Mix together the rice wine vinegar, agarve syrup and 1 tablespoon of the tamari and pour into the pan. Cook, stirring, for another 1–2 minutes until all of the kale is cooked but remains quite crunchy. Check the seasoning and add the other tablespoon of tamari if you like. Serve hot.
3.2.2929

 

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Filed Under: Detox, Family Recipes, Lunches Tagged With: agave syrup, asian-style, chilli, garlic, ginger, kale, lemongrass, rice wine vinegar, sesame oil, tamari soy sauce

Previous Post: « Quince Jelly
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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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