Kale is a dynamic superfood, but all too often people are left scratching their heads about how to maximize its flavor and texture. Yes, there are natural born kale lovers out there, but others might need a little coaxing. This recipe will go beyond coaxing, and might just convert the kale-wary into the kale-loving.
Kale is a much underappreciated vegetable, has a deep, rich taste that combines nicely with ginger and sesame. Enjoy kale as a robust alternative to the milder taste of spinach.
2 bunches of kale
1/2 teaspoon sesame oil
1/2 teaspoon canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon water
1 teaspoon low-sodium tamari or soy sauce
1 teaspoon sesame seeds
1/4 teaspoon ground red pepper
1. Wash the kale but do not pat it dry. Coarsely chop it.
2. In a 12-inch skillet or wok, warm the sesame and canola oils over medium-high heat. Add the garlic and ginger, and sauté until the garlic is lightly browned. Add the kale with the water that clings to it and sauté it, sprinkling with water until it’s tender, 5 to 7 minutes.
3. Transfer the kale to a bowl and toss with the tamari or soy sauce, sesame seeds, and ground red pepper.
Adapted from The Purification Plan: Clear Your Body of the Toxins That Contribute to Weight Gain, Fatigue and Chronic Illness from the Editors of Rodale Health Books (Rodale, 2005).
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