nutritional information

Per 1/2-cup serving:

  • Calories: 91
  • Protein: 3 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 8 g
  • Cholesterol: 0 mg
  • Sodium: 143 mg
  • Fiber: 2 g
  • Sugar: 2 g
Vegan

Flash-Fried Kale with Peanuts

Serves 4

30 minutes or fewer

This stir-fry takes minutes to prepare, and pairs well with Asian entrées.
  • 1 8-oz. bunch curly or Lacinato kale, stems removed
  • 1 Tbs. canola oil
  • 1 medium carrot, julienned
  • 1 Tbs. thinly sliced fresh ginger
  • 1 clove garlic, peeled and thinly sliced
  • 2 tsp. low-sodium tamari sauce
  • 1 tsp. sugar
  • 2 Tbs. dry-roasted, unsalted peanuts, finely chopped

1. Stack 4 kale leaves, and roll stack lengthwise into cylinder, then finely slice. Repeat with remaining kale leaves.

2. Heat wok over high heat; add oil, and swirl to coat wok. Add kale and carrot, and stir-fry 3 minutes. Add ginger and garlic, and stir-fry 15 seconds. Add tamari and sugar, and stir-fry 15 seconds more. Serve sprinkled with peanuts.

January/February 2011 p.81

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