Recipe by Buster's friend
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.
Top Review by ladyfingers
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.
- 3⁄4 lb kale
- 2 teaspoons sesame oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1⁄4 cup scallion, minced (both white and light green parts)
- 1 teaspoon gingerroot, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted, for garnish
Directions See How It's Made
- Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
- Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
- Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
- 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.
- 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.