Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, kale & spinach stir fry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kale & Spinach Stir Fry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Kale & Spinach Stir Fry is something that I have loved my whole life.
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To begin with this recipe, we must prepare a few ingredients. You can cook kale & spinach stir fry using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kale & Spinach Stir Fry:
- Make ready 1 bunch spinach, stemmed & rinsed
- Take 1 bunch kale, stemmed & rinsed
- Get 1 cup bella mushrooms, sliced
- Prepare 1 large carrot, thinly sliced
- Make ready 1 medium sized white onion, peeled & sliced
- Get 1 large clove garlic, minced
- Get 1 tablespoon poke sauce
- Take 2 tablespoons safflower oil
- Get 1 cup dry basmati rice
- Take 2 cups water
- Make ready Pinch salt
Kale: Learn how to plant, grow, and harvest kale in the home garden. Tips from The Old Farmer's Almanac. Dive into our Kale Growing guide for information on planting, growing, and harvesting this. There's a new kale: lollipop kale!
Instructions to make Kale & Spinach Stir Fry:
- Boil 2 cups water with a pinch of salt. Add rice. Cover and let simmer on low for 15 minutes.
- Bring safflower oil to medium heat. Add the carrot, onion & garlic. Cook until brown.
- Add the mushrooms & poke sauce. Turn up high heat. Add spinach & kale. Stir often. Cook for 3-5 minutes.
- When rice is done add to stir fry. Or serve on side.
Check out all about this cross of kale and Brussels sprouts and Popular Types of Kale and Their Health Benefits. Praised for being exceptionally nutrient rich, kale. Kale or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head (as opposed to headed cabbages). From Middle English cale or cal (northern dialect), variant of col ("cole"), from Old English cāl, cāul, cāwel, from Latin caulis.
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