Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Kale - Stir Fried Kale, Carrots And Walnuts
Famous Authors (View All Authors)
Vegetables - Kale -  Stir Fried Kale, Carrots And Walnuts Post by :jacker Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2335

Click below to download : Vegetables - Kale - Stir Fried Kale, Carrots And Walnuts (Format : PDF)

Vegetables - Kale - Stir Fried Kale, Carrots And Walnuts

3/4 pound kale
3 tsp. canola oil
1/3c. walnuts, coarsely chopped
2 large garlic cloves, coarsely chopped
2 quarter size slices of fresh ginger
1/4 tsp. red pepper flakes, or to taste
2 carrots, peeled and cut into thin matchsticks
2 to 4 Tbsp. water, chicken or vegetable stock (optional)
sea salt or soy sauce to taste


Wash the kale and strip the leaves off the stalks, discard the stalks.Cut the kale into 1/8 inch strips. Cut slices in half. Set aside

Heat a large wok over medium-high heat. Add 1 teaspoon of oil to the pan and swirl around to coat the bottom of the wok. Add the walnuts to toast, stirring constantly, for about 1 minute. Set aside to drain on a paper towel.

Add the remaining oil to the wok. Swirl again. Add the garlic and ginger and stir fry for 10 seconds. Add the red pepper flakes and the carrots and stir fry for 1 minute.

Add the shredded kale and toss well to coat with oil. Press down on the kale, cover, and let cook for 30 seconds. Stir fry again and then cover. Cook for 3 minutes longer, stirring contents of pan about every minute to avoid burning the kale. The steam generated should be enough to complete the cooking process, but 2 Tbsp. water or stock can be added if desired to increase steam and tenderness of kale. Taste and season with salt or soy sauce. Remove ginger slices and serve hot, garnished with the walnuts.

Serves 3-4

Source: Greens Glorious Greens
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Kale -  White Bean, Kale And Roasted Vegetable Soup Vegetables - Kale - White Bean, Kale And Roasted Vegetable Soup

Vegetables - Kale -  White Bean, Kale And Roasted Vegetable Soup
Nonstick vegetable oil spray 3 medium carrots, peeled, quartered lengthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges 6 garlic cloves, unpeeled 1 tablespoon olive oil 6 cups (or more) canned vegetable broth 4 cups finely chopped kale 3 large fresh thyme sprigs 1 bay leaf 1 (15-ounce) can Great Northern beans, drained Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables
PREVIOUS BOOKS

Vegetables - Kale -  Spicy Rice And Kale Vegetables - Kale - Spicy Rice And Kale

Vegetables - Kale -  Spicy Rice And Kale
2 1/4 cups canned low-salt chicken broth or vegetable broth 1 1/2 teaspoons Creole or Cajun seasoning 1 cup converted white rice 4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed) Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Serves 4. Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg. Bon Appétit February 1999 Cooking For Health
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT