Friday, 17 February 2012

Potato and Kale Stir Fry

The slow cooking of this dish gives the potatoes a lovely golden and flavoursome coating.


  • 2 sticks of celery, sliced
  • 1 tsp olive oil
  • 3 cloves of garlic, peeled and roughly chopped
  • 1 vegetable stock cube
  • 6 or 7 medium size potatoes, peeled and chopped into bite sized pieces
  • 12 leaves of kale, washed, white stem removed and chopped
  • 100g Wensleydale cheese, chopped into 5mm pieces


  1. Heat the olive oil in a pan with a lid (preferably a wok) over a medium heat and fry the celery for a couple of minutes.
  2. Add the garlic, stock cube, potato and kale to the pan and stir well.
  3. Reduce the heat a little and place a lid on the pan.
  4. Cook with the lid on for 30 minutes, stirring every 5 minutes to check that it's not sticking or burning.
  5. Stir in the cheese just before serving so it doesn't have time to melt.
  6. Serve with freshly ground black pepper.
Serves 2

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