This side dish is super quick to make and will go with just about any East Asian main you care to add it to. The kale is fried on a medium-high heat in sesame oil until wilted, then tomatoes and garlic are added to give a wonderful vibrant colour and flavour. The dressing is poured on after cooking, just as you would a salad.
You can also have this as a light lunch with some gluten-free bread, or serve it over some rice noodles for a simple and pleasing dish.
Prep time: 5 minutes. Cooking time: 10 minutes.
2 tbsp sesame oil.
250g black kale, cut into thin strips
3 cloves garlic, peeled and cut into thick slices of about 2mm
10 cherry tomatoes, halved
For the Dressing:
3 tbsp tamari (gluten free soy sauce)
2 tbsp sweet chilli sauce
1 tbsp lime juice.
Heat the sesame oil in a non-stick pan and fry the kale for 5 minutes or until slightly wilted. Add the cherry tomatoes and garlic at the same time and fry on a medium heat for a further 5 minutes, stirring occasionally. To make the dressing mix together the tamari, sweet chilli sauce and lime juice. Put the kale mixture into a bowl to serve and pour over the dressing. Serve warm.
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