New Zealand Garden Diary: What to Cook When You Have a Lot of Kale

My submission for Lyttelton's Harbour Kitchen cookbook uses something I have in the garden all year around (and store cupboard ingredients). Don't you love kale?⁠⁠

Click to see options for using the image

Click to see options for using the image

Quick Kale and Cashew Stir Fry

Ingredients (per person) 

Small handful of kale

One serving of noodles

Small handful of salted cashews

Dash of soy sauce

Dash of sweet soy sauce (kecap manis) or sweet chilli sauce

Dash of sesame oil and enough sunflower oil to coat pan

Method

If you want the recipe to be vegetarian, wash the kale. Then drain, pat dry and remove the big central ribs before cutting it finely.

Boil noodles until done, drain and set-aside.

Get the oils hot in a pan and stir fry kale until it all turns dark green, throw in cashew nuts and warm through for one minute.  

Add cooked noodles and soy sauces/sweet chili sauce,  stir through and serve.