This tasty stir fried kale with ginger dish is super easy to make. This is a great accompaniment to a grilled chicken breast or tofu. If you don’t like spicy, leave out the hot green chili pepper. Use coconut oil if you can, it gives wonderful flavor! See Ann’s Tip for other varieties of greens.
- Heat the oil in a wok or wide sauté pan until it shimmers. Add the cumin seeds and cook until they start to darken and become fragrant. Add the garlic, ginger and the chili and cook until the garlic starts to color and soften.
- Add the shredded kale, sprinkle with sea salt, and cook stirring for 1 to 2 minutes. Add 1 tablespoon of water and half of the lime juice to the hot pan. After the initial spurt of steam, turn the heat down to medium-low and cook partially covered for about 5 minutes or until the greens are completely tender.
- Turn the heat up to medium-high again, and add the rest of the lime juice and chopped cilantro, mix well adjust for salt and serve.
- 1 tablespoon grape seed or coconut oil
- ½ teaspoon cumin seeds
- 1 clove of garlic, smashed, peeled and sliced
- ½-inch chunk of fresh ginger, julienned
- 1 bunch of kale, hard stems removed, lightly steamed, leaves shredded
- ½ teaspoon sea salt, or to taste
- 1 small green chili, deseeded and thinly sliced
- Juice of 1 lime, divided
- 2 tablespoons chopped cilantro
Ann's Tips and Tricks
A wok is the best thing to use if you have one – you’ll need much less oil for cooking. If you have to use a frying pan, you may need to add a dash more oil.
Use this method with greens like cabbage, collards, chard, or spinach, bearing in mind that the soft leaves of spinach and chard will cook more quickly than either cabbage or collards do, and you may not need the water at the beginning of step 3 to hasten the cooking of the leaves. If you use chard, don’t throw the stalks away once you’ve cut away the leaves from them. Slice them thinly and add them to the wok with the chili and garlic until they are tender, then go to step 2 and add the leaves.