Saturday, August 28, 2010

Stir-Fried Kale, Carrots and Walnuts

Every time I make this, I start out unsure -- was this really as yummy as I remember, because it sounds kind of weird. And each time, I feel like I could just eat the whole pan of it in one sitting. Delicious fresh off the stove, and even reheats well.






































Stir-Fried Kale, Carrots and Walnuts
Greens Glorious Greens




3/4 lb kale
3 tsp canola oil
1/3 c walnuts, coarsely chopped
2 cloves garlic, coarsely chopped
2 quarter-sized pieces ginger
1/4 tsp red pepper flakes
2 carrots, peeled and cut into matchsticks
2-4 T water or stock (if necessary)
salt or soy sauce


Wash kale and strip leaves from stalks. Discard stalks. Cut kale into 1/*' wide strips, and then cut strips in half. (Or, do what I did and just roughly chop.)

Heat a large wok or nonstick skillet over medium heat. Add 1 tsp oil. Add walnuts and toast, stirring constantly, for 1 minute. Set aside to drain on a paper towel.

Add remaining oil to wok. Add garlic and ginger and cook 10 seconds. Add red pepper flakes and carrots and cook 1 minute.



Add shredded kale and toss well. Press down on kale, cover, and let cook 30 seconds. Stir-fry again and then cover. Cook 3 minutes, stirring about every minute. The steam generated should be enough to complete the cooking process, but if not, 2 T water or stock can be added to increase tenderness of kale.



Taste and season with salt or soy sauce. Remove ginger slices and serve hot, garnished with walnuts.

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