Kale Stir-Fry

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This stir-fry recipe will transform your curly kale into a full-flavored side dish that can stand up to any meal. The combination of ginger, garlic and oyster sauce is a mouthful of umami. Serve this kale on its own or with a poached egg on top for a decadent and healthful dish.

Kale Stir-Fry
Yield: about 2 cups; serves 2 to 4

1 bunch curly kale, stems removed and leaves torn into bite size pieces (about 6 cups loosely packed)
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated (about a 1-inch nob)
2 scallions, green and white parts thinly sliced
1/4 cup water
1/4 cup oyster sauce
2 tablespoons low-sodium soy sauce
Pinch of crush red pepper flakes
Poached egg, optional

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Directions:
1) Heat the oil in a large sauté pan over high heat. Once the oil is shimmering, add the garlic, ginger and scallions and toss until toasted and fragrant, about 45 seconds.

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2) Add the curly kale, water, oyster sauce, soy sauce and pinch of chili flake and toss until the kale has tenderized and wilted, about 2 minutes. Be careful not to overcook the kale or it will start to brown. Serve on its own or top with a poached egg.

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*Chef’s Note: Oyster sauce is most basically an Asian condiment made from sugar, water, oyster extract/flavorings and thickened with cornstarch. You can find bottles of oyster sauce in almost any grocery store or market.

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