First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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1 bunch collards or Kale
1 Tbls. olive or peanut oil
2 garlic cloves, minced
1 tsp. fresh ginger, finely chopped
2 Carrots thinly sliced on the diagonal
1 Sweet Pepper (any color), cut into narrow strips
1 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1/2 cup of water or stock
1/2 onion, slivered
thin strips of left over turkey (optional)
Wash greens in a deep basin of cold water. Drain, remove central stem by folding leaves in half and cutting away the thick central stalk. Coarsely chop greens. Add oil to heated wok or deep frying pan. When hot, add garlic & ginger and stir-fry one minute. Add greens, carrots and pepper, stir-fry for 4 to 5 minutes. Add remaining ingredients, stir and cook until greens just turn a dark green; 2-4 minutes. Serve with brown rice.