Kale and Pepper Stir-Fry
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons canola oil
- 1 bell pepper, sliced
- 2 teaspoons grated fresh ginger
- kosher salt
- 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Directions
- Heat the canola oil in a large skillet over medium-high heat. Add the pepper and ginger, season with ½ teaspoon salt, and cook until tender, 2 to 3 minutes.
- Add the kale and soy sauce and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes. Mix in the sesame oil and sprinkle with the sesame seeds.
Nutritional Information
- Per Serving
- Calories 167
- Fat 9g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 543mg
- Protein 6g
- Carbohydrate 19g
- Sugar 1g
- Fiber 4g
- Iron 4mg
- Calcium 228mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Freezing fresh ginger makes it easier to grate. The root can be frozen, tightly wrapped in plastic, for up to 3 months.
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