Stir-fried mackerel with tomato sauce and kale

Ingredients

1 handful of kale, 1 can of mackerel in tomato sauce, 1 chili, 2 cloves of garlic

Method

(1) Pick the kale flowers and cut them into sections, blanch them first, remove them and set aside.

(2) Add 2 tablespoons of oil to the hot pot, sauté the chili and garlic, then add the canned fish in tomato sauce and stir-fry quickly. Add the kale before putting it into the pot.

? Stir-fry, turn to medium heat and reduce the juice slightly and it's done.

Tips for purchasing kale

For leaf mustard, it is better to choose those with intact leaves and no signs of yellowing or blooming. If it is mustard greens, you need to pay attention to the fact that the petioles are not softened. The thicker the petioles, the better.

Storage of kale

Mustard greens are not perishable and can be stored in the refrigerator for about two weeks after being wrapped in paper.