Gluten-Free & Dairy-Free Asian-Style Kale
Author: 
Recipe type: Lunches
Prep time: 
Cooking time: 
Total time: 
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.
Recipe by Grace Cheetham at https://www.gracecheetham.com/asian-style-kale