Ingredients for Asian Style Kale
- 1 bunch kale, about 1 1/2 lbs
- 1 tablespoon sesame oil
- 1 large shallot, chopped
- 3 garlic cloves, minced
- 2 scallions, thinly sliced
- 1 tablespoon grated fresh gingerroot
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
- 2 teaspoons salt
- 6-8 cups water
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How to Make Asian Style Kale
- Bring 6-8 cups of water to a boil in a 6-8 quart saucepan. Add 2 teaspoons of salt.
- Thoroughly wash the kale to remove any grit. Remove the tough stems and coarsely chop the leaves.
- Blanch the kale: Add the chopped kale to the boiling water and cook for 3-4 minutes until slightly softened. Drain immediately and rinse under cold water to stop the cooking process.
- While the kale is blanching, heat the sesame oil in a large skillet or wok over medium heat.
- Add the shallot, garlic, scallions, and ginger to the skillet and cook for about 1 minute, until fragrant.
- Add the blanched kale to the skillet in batches, stir-frying for 3-4 minutes until wilted but still slightly crisp.
- Remove from heat and stir in the soy sauce. Taste and adjust seasoning with additional salt if needed.
- Divide the kale among individual plates. Sprinkle with toasted sesame seeds, if desired, and serve hot.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
3g
Carbs
4g
