Kale with Ginger and Chiles
  • 1pound kale or spinach
  • 1 bird chile
  • 4cloves garlic
  • 1/3 onionchopped
  • 1-inchslice gingerpeeled
  • 2tablespoons water
  • 1tablespoon tamari sauce
  • 1tablespoon 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.
Recipe Notes
Nutrition Facts
Kale with Ginger and Chiles
Amount Per Serving
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 105, Fat 4g, Perfat 33, Cholesterol 0, Carbs 15g, Protein 4g