Friday, November 21, 2008

garlic ginger kale

~10 cloves of garlic
1 medium ginger root
8 bunches of kale
olive oil

Chop the garlic and ginger in to very small pieces. Heat some olive oil in a large wok. (You need enough oil so the kale never sticks to the wok, but not so much that the kale tastes oily at all.) When the oil is hot, add the garlic and ginger, and stir fry them for a very short time, until the garlic starts to brown. Add in the kale. It will be unwieldy at first, but it'll shrink in volume quite fast. Cook until the kale is wilted, but don't cook it so long that the kale turns very dark green and loses all its "spring".

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