Asian Style Kale Recipe

Ingredients for Asian Style Kale

• 1 large bunch (about 1 pound) black kale (dino kale) or curly scotch kale, stems removed and leaves coarsely chopped
• 2 tablespoons sesame oil
• 1 shallot, thinly sliced
• Garlic Cloves
• Scallion
• Gingerroot
• 2 tablespoons soy sauce (or to taste)
• Sesame Seeds

How to Make Asian Style Kale

1. Bring 6-8 cups of water to a boil in a 6-8 quart saucepan. Add 2 teaspoons of salt.
2. Thoroughly wash the kale to remove any grit. Remove the tough stems and coarsely chop the leaves.
3. 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.
4. While the kale is blanching, heat the sesame oil in a large skillet or wok over medium heat.
5. Add the shallot, garlic, scallions, and ginger to the skillet and cook for about 1 minute, until fragrant.
6. Add the blanched kale to the skillet in batches, stir-frying for 3-4 minutes until wilted but still slightly crisp.
7. Remove from heat and stir in the soy sauce. Taste and adjust seasoning with additional salt if needed.
8. Divide the kale among individual plates. Sprinkle with toasted sesame seeds, if desired, and serve hot.