Lately I have become obsessed with kale…I could eat it morning, noon, and night. Fortunately, it goes well with eggs, satisfies my craving for something flavorful and hearty for lunch, and makes a fantastic side with almost any dish for dinner! And to make it even easier to prepare, it comes in giant pre-washed, pre-trimmed bags at the grocery store! Mmmm….
This recipe is very simple, combining delicious Asian flavors that highlight a robust and sturdy leafy green vegetable. The nice thing about kale, aside from it being packed with iron, fiber, and vitamin C to mention just a few, is that it literally can carry the weight of whatever other seasonings and vegetables you add to it. The leaves remain crisp, with a frilly texture, rather than wilting into nothingness.
2 cups of fresh, prepared kale
1 1/2 tablespoons pure sesame oil
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1) Add sesame oil to wok or frying pan, add kale, and toss to coat. Saute over medium heat, covered, stirring occasionally, for about 5 minutes.
2) Add soy sauce, garlic, ginger, and toasted sesame seeds. Continue to cook until kale is tender, but still retains its hearty structure, about 3-4 more minutes. Serve hot!