Asian-Style Kale

READY IN: 15mins
Recipe by Busters 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 - 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's four star rating of "very good." It was just so-so--perhaps decreasing ingredient amounts would help balance flavors.

Ingredients Nutrition


  1. Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
  2. Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
  3. Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
  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. 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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