Kale Chickpea Stir Fry With Miso Peanut Dressing Recipes
KALE STIR-FRY WITH PEANUT SAUCE
This kale stir-fry is a great vegetarian meal! Serve over brown rice. Spinach or collard greens can be substituted for the kale. The peanut sauce is also great on its own.
Provided by margaretj5
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick.
- Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes.
- Combine peanut sauce and kale and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 41 g, Fat 24.8 g, Fiber 6.9 g, Protein 17.5 g, SaturatedFat 4.6 g, Sodium 1602.8 mg, Sugar 10.4 g
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- To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
- To make the kale and 'peas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes. Serve with potatoes on the side, and drizzle peanut sauce on top. If there is sauce leftover, store in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
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