- 12 oz uncooked bok choy, trimmed
- 8 oz uncooked kale, tough stems removed
- 2 tsp canola oil
- 3 clove(s), large garlic clove(s), sliced
- 1 1/2 tsp ginger root, fresh, grated
- 1 1/2 Tbsp low sodium soy sauce
- 1/4 tsp dark sesame oil
- 1/8 tsp 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.