Spicy, Garlic-Braised Kale, Carrot and Corn Medley
You can prep everything ahead of time and throw it together in 10 minutes. I added some jalapeno, red peppers and some fun things like ginger and maple syrup.
Ingredients
- 1 tbsp dry sherry
- 1 tsp reduced sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp pure maple syrup
- pinch of sea salt
- tbsp extra virgin olive oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp minced fresh jalapeno pepper
- 1.5 cups carrots, thinly sliced
- 1 red bell pepper, cut into strips, halved
- 1.5 cups corn, fresh or frozen
- 2 cups fresh kale, cut spine from each leaf, chopped
Instructions
- Heat oil in large skillet or wok on medium-high heat and add ginger, garlic and jalapeno. Saute for 1 minute. Add carrot and cook for 2 minutes. Add bell pepper and corn, maple syrup and salt cooking for an additional 2 minutes. Add kale and cook for approximately 45 seconds or until slightly wilted, drizzling in sherry, soy sauce and sesame oil. Serve immediately.
Nutrition
Calories: 123kcalCarbohydrates: 23gProtein: 4gFat: 2gSodium: 92mgPotassium: 506mgFiber: 3gSugar: 7gVitamin A: 12460IUVitamin C: 86.3mgCalcium: 70mgIron: 1mg
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