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Kale and mushroom stir-fry

Serves: 2
Time to make: 10 mins

Total cost: $ 7.60 / $ 3.80 per serve

(at time of publication)


Kale and mushroom stir-fry

  • Ingredients

  • Nutrition Info.(per serve)


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Variations

Make it gluten free: Check Chinese five-spice is gluten free and use gluten-free soy sauce.

HFG tip

Kale cooking tips

  • To prepare kale, break leaves from the stalk and trim away the tough centre stalk. Wash then shred or chop.
  • Kale is normally boiled or stir-fried. For whole leaves, rinse then put in a pan without shaking off the water. Cover and cook for up to 2 minutes until wilted. Drain thoroughly.
  • For chopped or shredded kale, place the leafy green in a pan of water 1cm deep with a pinch of salt. Bring to the boil and simmer for up to 5 minutes until wilted. Drain thoroughly.
  • To freeze kale, wash leaves thoroughly and cut off stems. Plunge kale into boiling water for 2 minutes then quickly douse in ice-cold water. Drain off excess moisture before packing in airtight containers or freezer bags. Freeze immediately.

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Photographer: Wendy Fenwick
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