Viva la greens, I am adding yet another to the list of a thoroughly vibrant vert blog!
The video for this one more or less speaks for itself.
Its fresh vibrant and zesty. Oh and pretty healthy too… enough said!
150g kale, washed and chopped
2 oranges, zest and half the juice of one orange
2 tsp ginger, grated
2 cloves garlic, grated
50g toasted hazelnuts, chopped
2 tbs balsamic vinegar
4 tbs extra virgin olive oil
sea salt and freshly ground black pepper
Heat a frying pan, or wok over a medium to high heat.
Add the green beans and stir fry for 5 minutes in a tablespoon of the olive oil. You want to soften the green beans before adding the kale. The kale takes half the time to cook.
After 5 minutes, add a dash (50ml approx) of water to speed up the cooking and prevent the greens from catching.
Keep the pan over the heat, and add the kale and continually stirring to ensure even cooking of the greens. You want them still slightly aldente, and vibrantly green, not overcooked. When the kale is soft and slightly crispy in parts remove the pan from the heat and turn the greens into their serving bowl.
Add a dash more oil to the pa and return to the heat. Add the orange zest, ginger and garlic. Cook for 1-2 minutes, then remove from the heat.
Return the greens to the pan. Squeeze in the the orange juice, add the balsamic, olive oil and season. Toss the salad around the pan to evenly coat in the dressing.
Mix in half the hazelnuts, turn into a bowl and reserving the remaining hazelnuts for garnish.
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