tbh, this recipe came about when I wanted to make a colourful stir fry with lots of veg and realized I only had kale in my fridge. happy surprise! I’m glad to now have this one in my back pocket for an easy meal to whip up when I’m feelin’ something simple. hope you enjoy it too.
Serves 1, easily scalable
crispy fried egg
squeeze of lemon
cooked grain of choice
Rinse and spin kale.
Heat oil in a wok at medium-high heat and add chili jam. With a wooden spoon or rubber spatula, spread chili jam around until heated through - it should just start to bubble.
Toss in kale and sauté to combine. Once the leaves are coated, add water and turn down the heat to medium-low. Cook for another 2-4 minutes, until desired tenderness.