• Liz Talley - Urban Graze

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

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