Vegan Asian style kale

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Today is Kale day so to ”celebrate” that, here’s a recipe where there’s plenty of kale, hehe.

When I did it, I used it as a side dish. It’s super easy, super quick and super delicious.

Kale is good.. EAT KALE!

Servings

4 (side dishes)

Ingredients

Olive oil

1 large kale (at least 3-4 cups)

1/2 small red cabbage

1 large carrot

1 medium onion

3-4 cloves garlic

large piece of fresh ginger, grated

(less or more depending on how you love ginger, I’m a fan so my piece was big, haha)

Salt/pepper, to taste

2 tablespoons sesame seeds

1 tablespoon sesame oil

kale1 redcabbage

sesame carrots1

Directions

Wash and cut all the veggies. Don’t forget to remove the stem from the kale.

In a wok (or large skillet, but here I use my large cast iron wok) heat some olive oil over medium heat. Sauté the onion and garlic until the onion is starting to be soft. Add the ginger. Finish by adding the kale, cabbage and carrot, then turn up the heat a bit. Cook for 4-5 minutes while stirring often. Don’t over cook. the kale only need to be softened, no need to be all mushy.

Remove from heat, add the sesame oil and sesame seeds. Combine well.

Serve and enjoy.

legumes

stir

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