2 tbsp oil
1 red chilli, thinly sliced
5 cloves garlic, thinly sliced
Large bunch of kale
1 tbsp tamari
1-2 tbsp Tahini
In a wok or large pan, heat the oil over a high heat. Once oil in hot, add the garlic and chilli.
Fry off for 1-2 minutes until the garlic is nice and golden. Remove the garlic and chilli from the wok, leaving the frying oil, and set aside. Roughly rip up the kale and add to the wok. Add Tamari and 1 tbsp water.
Stir-fry the kale for 8mins or until it starts to become browned and crispy on some parts.
Add to a bowl and drizzle with tahini and fried chilli and garlic.
Store any leftovers in an airtight container, in the fridge for up to 2 days.
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