Seasonal local food recipe No.162: Chinese-style kale

This incredibly simple dish from BBC Good Food comes via the Grow to Love campaign at Horticulture Wales. (Thanks to Tony Little of Canolfan Organig Cymru/Organic Centre Wales for the tip-off.)

You can use any kind of kale to make it. This year at Camel CSA we’re growing two varieties – red Russian and Tuscan (cavalo nero), which are much superior in taste and texture to common curly kale.

Serves: 2-3

Preparation: 5 minutes
Cooking: 10 minutes

1 tbsp vegetable oil
1 large garlic clove, sliced
200g kale,chopped
1 tbsp soy sauce
1 tbsp oyster sauce

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.

Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through. Stir in the soy and oyster sauces and heat through to serve. 

Try with… Grilled chicken, pork or beef and a bowl of aromatic steamed rice.

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