Braised Kale with Ginger
An Asian twist on a favorite basic. We like with grilled shrimp.
2 tsp. olive oil
1 tsp. grated or minced fresh ginger
2 c. rough-torn kale leaves, stems removed and tightly packed
1 tsp. soy sauce
1 tsp. toasted sesame seeds, optional
Saute ginger in olive oil for about a minute, just until aromatic.
Add the kale, soy sauce, and ¼ c. water; cover and saute for about 3-4 minutes, until the kale has softened, but still has a little crunch. Scatter with sesame seeds, if using. Is good warm, room temperature, or cold.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©