New kale alert

I’ve been doing the same thing to kale and chard for a while. Now I have a new, super easy recipe that will be completely overused very soon. But for now… we love it!

A little bit of oyster sauce is a really, really good thing. And I’ve also blanched the kale first, which works as well.

Oh, and this is a British recipe. I haven’t switched to the metric system. Yet.


Chinese-style Kale (from Foodily)

  • 1 tbsp vegetable oil
  • 1 large garlic clove , sliced
  • 200g bag kale
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  1. Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
  2. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
  3. Stir in the soy and oyster sauces and heat through to serve.

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