Chinese-style kale

Chinese-style kale

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(21 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2 - 3
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal95
  • fat7g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein4g
  • salt2.26g
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  • 1 tbsp vegetable oil
  • 1 large garlic clove, sliced
  • 200g bag kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp oyster sauce


  1. Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.

  2. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.

  3. Stir in the soy and oyster sauces and heat through to serve.

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Comments, questions and tips

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Ali123456's picture
3rd Aug, 2018
Prefer it with spinach. Quick and easy recipe.
26th Sep, 2016
I aren't keen on kale but had some given so gave this a go. Served it alongside a beef stir fry with 5 spice and it went down well, I would make it again.
choccylab's picture
24th Feb, 2013
Really easy and delicious. A great way to get one of your five a day without really noticing it.
13th Feb, 2013
This is very delicious. I served it with grilled salmon and steamed baby potatoes.
16th Dec, 2012
That was really nice. I am usually a little bit careful when it comes to Kale - I don't like it in every version, many are too bitter for my taste - but this is a definitely a good one. As mentioned above, goes great with Chinese food!
3rd Feb, 2012
Delicious, went down very well. Don't hold back on the garlic :)
13th Feb, 2011
lovely and everyone enjoyed it
9th Sep, 2010
everyone loved this.
1st Aug, 2009
great side dish, really good value meal and is a nice authentic taste. goes really well with boiled rice and chinese style belly pork.
18th Oct, 2017
How is this "authentic" when Chinese don't eat kale? I'd sizzle the aromatics over low heat, remove, stir fry the kale over high heat, then drizzle the oil & aromatics to coat at the end. That way you don't burn the garlic, nor do you half-ass the kale


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