Stir-fried curly kale with chilli and garlic

Kale at Quarry Bank
Kale at Quarry Bank

This is a strangely addictive side dish! I like Kale, although the bunch we had was not amazingly flavoursome – it didn’t stop us wolfing Stir-fried Curly Kale with Chilli and Garlic.

Kale is a form of cabbage, it’s very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Until the end of the Middle Ages, Kale was one of the most common vegs around and it had a bit of a revival in England during WW2 thanks to it’s high nutrition content. Today most of our kale produced in the UK is grown in Lincolnshire, don’t let that put you off growing kale, it’s apparently very easy and resistant to harsh weather.


  • 1 tbsp olive oil
  • 200g bag curly kale
  • 2 garlic cloves , finely sliced
  • 1 red chilli , deseeded and sliced


Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins.

When the kale is tender and a vibrant green, remove from the heat and serve.

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