Garlicky Broccoli and Kale Stir-Fry
This recipe is so wonderful along side poultry, its garlic taste is a sure to make it a crowd pleaser. Included in this stir-fry are sun dried tomatoes, in fact they are the only tomato products used in any of our 2005 holiday recipes.
Some ICers report that they can eat a bit of sun dried tomato, and I know that my bladder can handle them a lot better than fresh red tomatoes. But if you are concerned at all about flaring from them, please leave them out – the dish is still excellent.
Garlicky Broccoli and Kale Stir-Fry
8 cloves of garlic, peeled and finely sliced
1/8 cup extra virgin olive oil
1 large head of fresh green or purple broccoli, cleaned and chopped into small floret pieces (you can also use cauliflower if you prefer)
1 large bunch of kale or spinach, well cleaned to remove any grit and sand, stems removed and sliced into thin strips
¼ cup of olive packed sun dried tomatoes (organic if possible)
1/3 cup of toasted slivered almonds
Kosher or sea salt to taste
In a large frying pan (or you could easily use a wok here) over medium high heat, warm the olive oil and stir in the garlic. Cook it until it is a nice golden brown colour (about 2 minutes). Stir in the broccoli and cook for about 2 minutes (you may need more time if you are using cauliflower, I'd say about 4-5 minutes).
Stir in the kale and cook for 2 more minutes. Add the sun dried tomatoes and stir everything together, add a little more olive oil or the olive from the sun dried tomatoes if you think the greens look too dry. Season to taste, and transfer to a large serving bowl. Garnish with the toasted almond slices and serve immediately.
Serves 6 people