For side dishes, the people of Singapore love dark-green, leafy vegetables such as kai lan and kangkung, which resemble spinach or kale.
Kale with Ginger and Chiles
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Instructions
- Wash, de-vein and chop kale or spinach into bite-size pieces. Set aside.
- Purée chile, garlic, onion, ginger and water in blender or food processor.
- 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
