You can use Cavolo Nero instead as well but I think curly kale tastes a bit sweeter and stir-fries better.
Sugar free, nut free, wheat free, dairy free, gluten free, vegan
150 g of curly kale
1-2 TBSP of Rice Bran Oil
a few pinches of granulated garlic OR 1 medium crushed clove of fresh garlic
a pinch or two of dried chilli flakes
a pinch of Himalayan pink salt
Japanese Tamari Soya Sauce to taste, 1 tsp or more (Clearspring Organic Japanese Soya sauce)
Warm the oil with some garlic, chilli flakes and salt for a minute or two on medium heat. Add curly kale and stir -fry for 5-7 minutes on medium to low heat whilst adding soya sauce to taste. Serve at once as a little spicy snack with some rice crackers or as a side dish to any main meal.