Shredded Kale with Cherry Tomatoes and Tamari Dressing

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.
Serves 2

Gluten Free.

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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