with Chile Pepper and Garlic
|Saturated Fat Acids||0.3 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Halve the chile pepper lengthwise, remove seeds and chop coarsely.
Peel the onions and garlic and chop finely.
Strip the kale leaves from the tough stems.
Heat a wok over high heat. Pour in the oil and swirl to coat. Add the garlic, chile peppers and onions and stir-fry until tender, stirring, about 1 minute.
Rinse kale, then add to wok with water still clinging to the leaves and stir-fry for about 5 minutes.
Squeeze juice from half a lime. Mix together 2 teaspoons lime juice and the soy sauce, then add to kale mixture and season with salt and black pepper. Serve immediately.