Stir-fried Kale with Garlic and Chili

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.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 270
• Protein: 9 g
• Carbs: 15 g
• Fat: 20 g

Ingredients

• 1000 g Curly kale ( leaves torn, stems removed )
• 6 piece Garlic ( finely minced )
• 2 piece Thai chili optional ( sliced )
• 4 tbsp Peanut oil
• 4 tbsp soy sauce
• 2 pinch White sugar
• 2 tsp Sesame oil
• 30 g Fresh ginger ( peeled and finely minced )

Instructions

1. Kale preparation

   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. Scenting the oil

   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. High-heat searing

   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. Seasoning and finishing

   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.

Chef's tips

• 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.

Storage

Eat immediately to preserve crunch. Keeps for 24h in the fridge but loses its texture.