Veg in November - part 2

Kale is sadly one of those veg that is over-looked. When choosing green leafy veg to serve with meals, we tend to gravitate towards Spring Greens and Savoy cabbage. It's a shame, as kale is equally tasty and packed full of vitamins (though be careful if you're on warfarin that you don't have too much, as it's particularly high in Vitamin K).

A new twist on an old favourite
If you're keen to give kale a go, why not try it in a stir-fry? Cooking for only a short time limits loss of vitamins and only a minimal amount of oil is needed, making stir-frying a healthy option.

• Shred 350g (12oz) kale leaves; Halve, de-seed and slice 1 yellow pepper; slice 1 red onion.
• To make a sauce, mix 1tsp soy sauce, with 1tbsp chilli sauce, 3tbsp water, 1tsp lemon juice and 0.25tsp ground ginger.
• Heat 1tbsp vegetable oil in a wok or large frying pan and once hot, add the veg. Stir-fry for 3-4 minutes.
• Add the sauce and a 400g of drained peas, beans or lentils of your choice. Stir fry for a further 3-4 minutes or until the veg is tender.
• Serve with boiled rice or noodles.