Kale & Shrimp Stir-fry

If you are all about simple, delicious and nutritious lunches, then this is for you. It takes 20 minutes to prepare from start to finish and its stores easily for up to 4 days in the refrigerator.

Fondly known as the "Queen of greens" Kale is one of our favourite veggies to cook with. Low in calories, high in fiber and packed with Vitamin K & C, Iron and anti-oxidants, its a firm favourite at the DFF HQ. You should also try our Kale chips recipe for a healthy snack alternative. 


Serves 3
You'll need:

6 stalks of Kale, destemmed and ripped in pieces
250g Frozen Shrimp, defrosted
100g Italian sausage, cut in half inch thickness
250g Cherry tomatoes, halved lengthwise
2 tbsp. Olive oil
1 tsp. Sesame oil
1 tbsp. Green onion seasoning (Substitute as you like)
2 cloves garlic, minced finely
Salt & Pepper to taste 

Bring a large frying pan or wok to high heat and add the olive oil and sesame oil to coat the pan.

Add the minced garlic and immediately add the chopped sausage and allow to cook till it starts to form a brown crust on the outside, 5 to6 minutes. 

 Add the shrimp in a single layer and cook on each side for 2 to 3 minutes. 

Toss in the tomatoes and season with the green onion powder, salt and pepper. Cook till the tomatoes just start to soften and release their juice, about 3 minutes.

Add the kale and toss throughly to combine with the shrimp and sausage. Then leave to cook for another 5 minutes till the kale turns bright green and starts to soften.

We like to turn off the heat at this point because we like a bit of bite in our kale, but you can cook for another 5 minutes to completely soften the kale.

Serve as you like with some brown rice, potatoes or on it own.



RecipesGbemi Giwa