Stir-Fried Kale and Bok Choy

1
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked bok choy

12 oz, trimmed

uncooked kale

8 oz, tough stems removed

canola oil

2 tsp

garlic clove(s)

3 large clove(s), sliced

ginger root

1½ tsp, fresh, grated

low sodium soy sauce

1½ Tbsp

dark sesame oil

¼ tsp

crushed red pepper flakes

tsp

Instructions

  1. 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.
  2. Heat oil in large, deep nonstick skillet or wok over medium heat. Add garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute.
  3. 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.

Notes

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.

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