Kale

Kale-Tastic Stir-Fry

by:
July 31, 2018
Author Notes

This is a very versatile dish that can be savored either as a meal or as a side dish. I created it when I was craving something healthy and savory but was too lazy to go to the store and only had a few things on hand (luckily it turned out pretty darn good).

P.S. I really like spices so I use a little more than this recipe calls for, so make sure to taste throughout and spice it up to your liking! —Kara

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Makes 5 servings
Ingredients
  • 1 bunch Purple Kale (keep the stems!)
  • 3 cups Shiitake Mushrooms
  • 4-5 Cloves of Garlic, chopped
  • 1 Jalepeño, chopped
  • 4 Red Skinned Potatoes
  • 1/2 teaspoon Garlic Powder
  • 1/3 teaspoon Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • Salt and Pepper (to taste)
  • 1/2 box Quinoa, cooked with bone broth or veggie broth
  • 1 dash Red Wine Vinegar
  • 2-3 tablespoons Grapeseed or Sesame Oil
  • 1/4 cup Chicken Bone Broth (or veggie broth)
In This Recipe
Directions
  1. Heat oil in a medium-large sized saucepan over low-medium heat.
  2. Chop garlic, jalepeño, kale stems, and red skinned potatoes and add to saucepan. Add in spices and water.
  3. Cover for 5-8 minutes, allowing the veggies to soften a little. During this time, cook quinoa as it says on the box.
  4. Add in your chopped kale leaves and mushrooms and cook for another 8-10 minutes.
  5. Once both are finished cooking, add a small scoop of quinoa to a bowl and top it with the veggie mixture and a dash or two of red wine vinegar.
  6. Enjoy!

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