• 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

All rights reserved©



Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now