Stir-fried Kale with Garlic and Chili
Ingredients
- 1,000 gCurly kale (leaves torn, stems removed)
- 6 pcGarlic (finely minced)
- 2 pcThai chili (sliced)
- 4 tbspPeanut oil
- 4 tbspsoy sauce
- 2 pinchWhite sugar
- 2 tspSesame oil
- 30 gFresh ginger (peeled and finely minced)
Method
The kale loses its bitterness under the heat of the smoking wok. Leaf edges char slightly while the stems soften, all bound by a short, dark, intense sauce that coats every piece.
- 1
Wash the kale. Remove the tough central ribs. Tear the leaves into bite-sized pieces. Dry thoroughly to prevent the vegetable from boiling instead of searing.
- 2
Mince the garlic, Thai chili, and fresh ginger. Heat the peanut oil in a wok or large skillet until shimmering. Add the garlic, chili, and ginger. As soon as the aroma is released and the garlic barely begins to color, move to the next step.
- 3
Add the kale all at once. Sauté over high heat, stirring constantly. The leaves should shrink in volume and turn a bright dark green. If it starts to stick, add a splash of water.
- 4
Pour in the soy sauce and sugar. Mix so the sauce reduces and coats the leaves evenly. Turn off the heat and pour in the sesame oil to lock in the flavors.
Frequently asked questions
How do you get this dish right?
- The wok should smoke slightly before adding the oil.
- Don't overcrowd the pan, or the kale will release its juices and boil instead of searing.
How long does this dish keep?
Eat immediately to preserve crunch. Keeps for 24h in the fridge but loses its texture.
