Kale is well known for its health benefits, but it’s not particularly well known for being a sumptuous, luxurious and delectable vegetable. Until now! This stir fried kale dish will knock your socks off.
This recipe uses just one other ingredient to transform kale from ‘just ok’ to ‘ok, that’s mind-blowing’.
Give it a try, and serve it alongside your next roast dinner (this goes incredibly well with roast lamb and Welsh Style Potato Dauphinoise (Potato au Gratin) or roast beef), on top of a soup (like this rich mushroom soup) or even in a ramen! It’s also a requirement for your Christmas dinner!
Stir Fried Kale – the Benefits
When you’ve tried this recipe, you’ll never boil kale again.
Stir frying – for just a handful of minutes – maintains all of that bright colour, a bit of crunch, and plenty of flavour.
It also takes no time at all to make. Winner!
The Ingredients
This stir fried kale recipe uses just one other ingredient (apart from salt, pepper and a dash of water) to make it amazing – truffle oil!
Truffle oil is an affordable way of adding that truffle flavour without using fresh truffles, which can be very expensive and very difficult to get hold of. You can find the truffle oil I use here:
A little truffle oil is all you need to inject that incredible, deep umami flavour into this kale dish.
Stir Frying Kale
Stir fried kale is an exceptional way of cooking this vegetable. The key item you’ll need is a non stick pan – this is because we add the oil at the end as a flavouring, rather than cooking in it. If you don’t have a good non stick pan, you could use a tablespoon of olive oil at the beginning to ensure it doesn’t stick.
The other key tip is – as the name of the dish suggests – to keep stirring! This means that the kale will cook evenly and won’t catch (there’s nothing worse than bitter, burnt kale).
Stir Fried Kale
Ingredients
- 1 medium head of kale
- 2 tablespoons truffle oil
Instructions
- Prepare the kale by cutting it into slices an inch thick. Discard the very ends.
- Put a non stick pan over a medium heat. Add the kale and stir fry, dry, for 1 minute.
- Add a dash of water, turn down the heat to low and cook for another 3 minutes, stirring often.
- Remove from the heat, add the truffle oil and season with salt and pepper. Stir to ensure that all of the leaves have a coating of truffle oil. Serve immediately and enjoy!
More side dishes for roast dinners:
