Rating: 3.31 stars
64 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 19
  • 2 star values: 15
  • 1 star values: 2

Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).

Martha Stewart Living, January 2008

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Credit: Richard Pierce

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beef, ginger, garlic, onion, paprika, chiles, and salt in a bowl, making sure beef is well coated.

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  • Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.

  • Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to medium-high. Add stock, and cook, stirring and scraping bottom of pan, for 1 minute. Season with pepper.

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Reviews (3)

64 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 19
  • 2 star values: 15
  • 1 star values: 2
Rating: Unrated
07/25/2014
Just cooked this recipe tonight and it was a winner. First recipe using kale. I used half the ingredients and less of the kale, but I shall in future use lots more of the kale. Looking forward to using your lovely kale recipes.
Rating: Unrated
11/13/2008
I have made this recipe so regularly since saw it in the magaizine - it is so tasty and easy to cook. I eat it with either plain boiled potatoes or steamed rice. And I know I am eating a healthy meal with the kale.
Rating: Unrated
01/09/2008
A FILET ALONG WITH DARK LEAFY GREEN VEGETABLES IS WONDERFUL. AND HEALTHY. I HAVE PRETTY MUCH STOPPED TAKING 30 VITAMINS A DAY.
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