Stir-Fried Kale & Bok Choy
This simple stir-fry side is made of wonderfully complementary vegetables and takes only 25 minutes to prepare. Boy choy, with its tender leaf tips that wilt so beautifully and the slightly sweet and crunch stalks that hold up to the heat of stir-frying pair well against the sturdy leaves of kale, rich with vitamins and calcium. Curly kale most common but Lacinato is an excellent options. Add a spicy presence with turnip or mustard greens in place of your kale. Napa cabbage can be substituted if bok choy is scarce. A little sriracha hot sauce will bump up the heat on these greens nicely. Pair with rice noodles and some cubed pork tenderloin for an easy flavorful dinner or serve with a simple grain like quinoa and a few tablespoons of grated fresh carrots for a vegetarian option.
Uncooked bok choy
12 oz, trimmed
8 oz, tough stems removed
3 large clove(s), sliced
1½ tsp, fresh, grated
Low sodium soy sauce
Dark sesame oil
Crushed red pepper flakes
- Cut bok choy crosswise about 1/2-inch to 3/4-inch-thick (you’ll get about 6 cups); set aside. Slice kale leaves crosswise about 1-inch-thick (you’ll get about 8 cups); set aside.
- Heat oil in large, deep nonstick skillet or wok over medium heat. Add garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute.
- Add bok choy and kale; stir-fry over medium-high heat until vegetables are tender, about 6 minutes. Remove from heat and stir in soy sauce, sesame oil and pepper flakes. Yields about 1 cup per serving.
Have leftover chicken, beef or pork? Add it to the stir-fry and heat through for an easy main dish. Or add tofu for a meatless main meal.