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Tahini Greens, Tamari + Fried Garlic

This Tahini Greens, Tamari + Fried Garlic recipe takes a stir-fry to the next level with a simple infused garlic and chilli oil. A dash of Tamari adds a lovely salty flavour to the vegetables.

Serves 4

INGREDIENTS

2 tbsp oil
1 red chilli, thinly sliced 
5 cloves garlic, thinly sliced 
Large bunch of kale 
1 tbsp tamari 
1-2 tbsp Tahini 

Method:


In a wok or large pan, heat the oil over a high heat. Once oil in hot, add the garlic and chilli. 


Fry off for 1-2 minutes until the garlic is nice and golden. Remove the garlic and chilli from the wok, leaving the frying oil, and set aside. Roughly rip up the kale and add to the wok. Add Tamari and 1 tbsp water. 


Stir-fry the kale for 8mins or until it starts to become browned and crispy on some parts. 


Add to a bowl and drizzle with tahini and fried chilli and garlic. 


Store any leftovers in an airtight container, in the fridge for up to 2 days.

About the author

Two Raw Sisters

Margo and Rosa Flanagan are on a mission to show you how easy, quick, cost effective and delicious plant-based foods can be.

The visionaries behind the Two Raw Sisters’ popular cooking workshops, and recently released easy-to-use cookbook. Their unique approach is designed to help you effortlessly incorporate more plants into your diet. Focusing on seasonal produce and everyday pantry staples making it a sustainable lifestyle for everyone.

 

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