Stir-Fried Mid-Rib Kale with Garlic and Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry highlighting tender mid-rib kale tossed with fragrant garlic and spicy chili for a savory vegetable side. This Middle Eastern recipe (vegetarian), ready in about 13 minutes, pairs mid-rib kale leaves, garlic cloves, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 2 Chinese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and chop 200 grams of mid-rib kale leaves into 2-inch pieces, discarding tough ends. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until shimmering.
  2. Step 2: Add 4 minced garlic cloves and 1 thinly sliced red chili to the wok, stir-frying for 30 seconds until fragrant but not browned.
  3. Step 3: Add the chopped kale, 1/2 teaspoon salt, and 2 tablespoons water to the wok. Stir-fry for 3-4 minutes until the kale is wilted but still bright green.
  4. Step 4: Drizzle 1 tablespoon soy sauce over the kale, toss to coat evenly, and cook another minute until the sauce thickens slightly and clings to the leaves. Serve immediately.

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