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Incredible Kale Stirfry

Serving Size


  • 2 red potatoes
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 tablespoons water
  • 1 bunch kale (preferably "Dinosaur" variety), chopped into 1/2" width pieces
  • 1 bunch chard, chopped into 1/2" width pieces
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar
  • 1/2 tsp salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon italian seasoning
  • crushed red pepper flakes, to taste

Recipe Directions

  1. Before chopping the potatoes, throw them in the microwave for 5 minutes. While those are going, heat olive oil at medium low heat in a stockpot.
  2. Add garlic and let simmer a few minutes, then add the carrots along with the water to help steam them. Cover the pot for about 3 to 5 minutes, stirring occasionally.
  3. Add the potatoes and cook for additional 3-4 mins to soften them more.  Add the kale, and chard. Allow the kale and chard to cook down a bit by covering the pot once again for a few minutes.
  4. Add the remaining ingredients. Mix well, cover, and continue cooking on low heat for about 5 more minutes, stirring occasionally. Do not cook the veggies too vigorously! The kale and chard should cook just to almost completely wilted.  I like it a little bit crunchy not mushy.
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