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    You are in: Home / Recipes / Asian-Style Kale Recipe
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    Asian-Style Kale

    Asian-Style Kale. Photo by yogiclarebear

    1/1 Photo of Asian-Style Kale

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    7 mins

    8 mins

    Buster's friend's Note:

    I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
    2. 2
      Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
    3. 3
      Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
    4. 4
      In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
    5. 5
      Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

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    Ratings & Reviews:

    • on November 13, 2010

      35

      I thought I would enjoy this more than I actually did. I love kale too, but it seemed the soy sauce and gingerroot was too overpowering, which is often the case in recipes using them. I feel bad giving this three stars as it was certainly edible, but didn't feel it deserved Food.com's four star rating of "very good." It was just so-so--perhaps decreasing ingredient amounts would help balance flavors.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2009

      55

      This was easy and very pretty. I found that the kale didn't retain shape, but don't care much. Maybe I had it in the water too long, but it was less than 5 min. Either way, it worked out and was tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2009

      55

      This recipe was delicious! I had gotten some kale for a recipe that I never made, and needed to use it up, so I found this recipe and made it as a side dish to some grilled pork. The taste was really really good, and we have never had kale before so if someone did not like kale, or thought they didn't, this would be a great recipe for them to try. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian-Style Kale

    Serving Size: 1 (107 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 115.1
     
    Calories from Fat 47
    41%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 386.9 mg
    16%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 0.3 g
    1%
    Protein 5.3 g
    10%

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