Log in to your account

Not a member yet?

Subscribe now


Kale and mushroom stir-fry
4 ratingsRate

Kale and mushroom stir-fry

Serves: 2
Time to make: 10 mins


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.

Rate and share:

Leave a Reply


Shopping list saved to go to meal plans