We all know and love kale. You know, that tender leafy green that was the star of the show both on restaurant menus and on television cooking shows last year?! Even though kale was everywhere last year, I don’t think I could ever get tired or its versatility and utter deliciousness. My favorite way to cook kale is a quick sauté in quality extra virgin olive oil—with the addition of spices and flavorings of course. This time, I added minced garlic, fresh ginger, soy sauce and sesame oil to the mix to give this side dish a positively divine Asian flare.
The minced garlic and ginger, read to be sautéed
(To view this recipe, click on the blue title of the blog post above*)
Kale with Garlic, Ginger, & Sesame Oil
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 2-inch piece of fresh ginger, peel removed and minced
- 2 bunches of kale, stems removed, rinsed and cut into bite sized pieces
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon sesame oil
Directions:
- Place the olive oil, minced garlic, minced ginger and crushed red pepper flakes in a large skillet. Heat over medium heat and cook for 2 minutes. Add in the prepared kale and toss with tongs while it cooks over medium-high heat. Cook for 5 minutes or until the leaves are tender and slightly wilted. Toss with the soy sauce and sesame oil before serving.
Tagged: Asian, crushed red pepper flakes, fresh ginger, garlic, kale, sauteed, sauteed vegetables, sesame oil, side dish, vegetarian
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