Prep Time: 25 minutes
Cooking Time: 6 – 7 minutes
Yield: 4 servings

Ingredients:

• 1 bunch kale
• 3 teaspoons peanut oil
• 1/3 cup walnuts, coarsely chopped
• 2 garlic cloves, peeled and chopped
• 2 quarter-size slices of fresh ginger
• 1/4 teaspoon red pepper flakes, or to taste
• 2 carrots, peeled and cut into thin matchsticks
• 2 to 4 tablespoons water or vegetable broth
• sea salt or soy sauce to taste

Directions:

1. Wash the kale and strip the leaves off the stalks. Discard the stalks.
2. Cut the kale leaves into thin strips, then cut the strips in half. Set aside.
3. Heat a large skillet or wok over medium high heat. Add 1 teaspoon of the oil to the pan and swirl around to coat the bottom. Add the walnuts and toast, stirring constantly, for about 1 minute. Set aside to drain on a paper towel.
4. Add the remaining oil to the skillet. Swirl again. Add the garlic and ginger and stir-fry for 10 seconds.
5. Add the red pepper flakes and carrots and stir-fry for 1 minute.
6. Add the shredded kale and toss well to coat with oil. Cover and let cook for 30 seconds. Stir-fry again and then cover.
7. Cook for 3 minutes longer, stirring about every minute to avoid burning the kale.
8. You may add 2 tablespoons water or broth to increase the steam and tenderness of the kale.
9. Taste and season with salt or soy sauce. Remove ginger slices and serve hot, garnished with the walnuts.

Adapted from Power Foods