Ginger Purple Kale with Water Chestnut

This dish is loaded with vitamin A and C and dietary Fiber. Super power food.

Serves 2 for a main, four for a side.

1 bunch purple Kale (or any variety if you can not find purple)

2 tablespoons coconut oil

3 cloves garlic thinly sliced

½ red chilli

2 tablespoons ginger julienned then cubed

4 tablespoons coriander root chopped fine

½ cup vegetable broth

140 grams water chestnuts

½ red pepper diced

½ leek sliced thin

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons furikake

3 tablespoons chopped chives

salt and pepper to taste


ginger kale with water chestnuts

Saute the pepper, leek, garlic, chilli in coconut oil in a large pot. When soft add the ginger and coriander root. Sauté two minutes then add the broth. When boiling, add the chopped kale. Cook for about ten minutes, covered and on medium heat. Then add the remaining ingredients except the chives. Cook another 3 minutes. Goes well with tempeh, tofu, or poached fish and a handful of your favorite grain.

Ginger Purple Kale with Water Chestnut and Sesame

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 205
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 1850 mg 77 %
Potassium 568 mg 16 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 8 g 16 %
Vitamin A 225 %
Vitamin C 195 %
Calcium 15 %
Iron 16 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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