Stir-fried kale does not need to be blanched.

Steamed kale practice:

Materials: kale, garlic, cooking oil, salt

1, buy back the kale cut off the head, pick off the yellow leaves and old leaves. Wash with water, to wash two to three times.

2, washed kale stems picked short, almost 4 cm long. Thicker need to cut in half, if older, then need to peel off the lower stem outer skin. Kale leaves picked small pieces.

3. Break open the garlic, remove the outer skin of the garlic, and use a knife to chop the garlic into pieces and set aside. Drain the kale.

4, frying pan pour into the appropriate amount of cooking oil, turn on the heat, when the oil is hot, the garlic granules down to the pan popping aroma.

5, the kale into the pan, high heat, stir fry about 1 minute or so, add salt to taste can be out of the pan on the plate, you can eat.