Stir-Fried Kale and Bok Choy
- Total Time
Kale is given an Asian twist in this easy, super-healthy stir-fry. If you don’t have kale or bok choy, try turnip greens or napa cabbage instead.
uncooked bok choy12 oz, trimmed
uncooked kale8 oz, tough stems removed
canola oil2 tsp
garlic clove(s)3 clove(s), large, sliced
ginger root1 ½ tsp, fresh, grated
low sodium soy sauce1 ½ Tbsp
dark sesame oil¼ tsp
crushed red pepper flakes⅛ tsp
- 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.