Kale and Chestnut Stir-fry

28 October 2014

Written by Jennie Bayliss

kale and chestnuts


Nutritionally, Kale is wonderful – and as it grows year-round in the UK, it is always available. Kale and Chestnut Stir-fry can be eaten as a light meal by itself, or as a side dish – with, for example, Baked Chicken with Lemon and Mustard. There are two slightly different versions. This is the main recipe:
For 2 main meals or 4 side portions

  • 1 dessert spoon olive oil (regular not virgin)
  • 1 large or 2 small cloves of garlic very finely chopped or minced
  • 1 large red onion – halved and sliced
  • 6 large chestnut mushrooms – wiped and sliced
  • 1 bag of cut curly kale (green or green and red: bags are usually 160–200g)
  • 8 cooked and peeled chestnuts (Merchant Gourmet do vacuum packed cooked chestnuts) sliced
  • 1 cm cut from a block of feta cut into cubes (omit if this is for a side dish)
  • fresh black pepper
chicken with kale

Heat the olive oil in a wok. When hot, add the garlic, onions and mushrooms. Stir fry until the onion softens. Add the chestnuts and curly kale. Continue to cook until the kale begins to wilt – but still has some ‘bite’ to it. Serve. Grind black pepper over it to your taste and, if using, sprinkle with feta cubes.
Variation for the stir-fry
Grate 1 carrot (large grate: not fine) and add with the curly kale.
Stir in 1 rounded dessert spoon of sun-dried tomato paste (Zest and Gia are good options)
Kale and chestnut stir-fry goes very well with lemon and mustard chicken.

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