Kail With Ginger and Garlic

Preparation info
  • For

    4

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

A quick-and-easy stir-fry method flavouring the peppery kail with equally robust flavours. For a gentler flavour use butter and omit the garlic and ginger.

Ingredients

  • 2 tablespoons olive oil
  • 2-3 cloves of garlic, crushed
  • 50 g

Method

Remove the centre core from the kail and chop leaves finely. This can be done in the food processor but it should not be cut too fine.

Heat a wok and add the oil. When hot add the garlic and ginger. Stir for a few seconds until the aroma is released, then add the kail. Stir quickly over a strong heat until it just wilts. Add raisins and serve.