| Servings |
|
Ingredients
- 1 tbsp sunflower oil
- 5 cm piece root ginger peeled and thinly sliced, 1in
- 1-2 mild red chillies deseeded and thinly sliced
- 1 bunch spring onions trimmed and roughly chopped into chunks
- 3 cloves garlic peeled and finely sliced
- 200 g pack curly kale
- 2 tbsp soy sauce
Ingredients
|
|
Instructions
- Heat a dash of the oil and sauté the ginger, chilli, spring onions and garlic for 1-2 minutes until garlic is golden - remove to a plate.
- Heat the rest of the oil and sauté the kale in three batches until bright green, softened and lightly charred.
- Add the chilli, garlic, onions and ginger back to the pan.
- Mix everything together well and add soy sauce to taste. Great served with pork or lamb dishes
