Kale with Ginger and Chiles
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Kale with Ginger and Chiles June, 2007 Serves 4 / For side dishes, the people of Singapore love dark-green, leafy vegetables such as kai lan and kangkung, which resemble spinach or kale. 1 pound kale or spinach 1 bird chile 4 cloves garlic 1/3 onion, chopped 1-inch slice of ginger, peeled 2 tablespoons water 1 tablespoon tamari sauce 1 tablespoon sesame oil 1. Wash, de-vein and chop kale or spinach into bite-size pieces. Set aside. 2. Purée chile, garlic, onion, ginger and water in blender or food processor. 3. Pour blended spice mixture into wok. Add tamari and sesame oil. Heat until sizzling, then add kale to wok. Stirfry for 3-5 minutes until kale becomes limp. Serve hot. PER SERVING: Calories 105, Fat 4g, Perfat 33, Cholesterol 0, Carbs 15g, Protein 4g |
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