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The Washington Post

Asian-Style Kale

Asian-Style Kale 3.000
Oct 4, 2006

This recipe is from Robyn Webb, a cooking instructor, who says she is particularly fond of using dino kale, but any kind can be substituted here. Serve this dish with marinated, grilled chicken and either steamed brown rice or cooked udon or soba noodles.


Servings: 3 - 4
Ingredients
  • 3/4 pound (1 large bunch) kale
  • 2 to 3 teaspoons sesame oil
  • 1 small shallot, minced
  • 1 to 2 cloves garlic, minced
  • 1/4 cup (from 2 thin scallions) minced scallions, both white and light green parts
  • 1 teaspoon finely grated ginger root
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame seeds, for garnish

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Directions

Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.

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.

ABOUT COOKED KALE: Some people like their greens on the softer side. For this recipe, author Robyn Webb suggests two techniques to achieve that result:

After the 3 to 4 minutes' cooking time (but before the soy sauce is mixed in), add water, cover and let steam to desired texture. Continue the recipe with the soy sauce step as stated in the recipe directions.

The kale can first be plunged into boiling water and cooked for 3 to 4 minutes, then drained. Proceed with cooking the shallots and then add the kale as stated in the recipe directions.


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Recipe Source

Adapted from Northern Virginia cooking instructor Robyn Webb.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 4): 67


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 174mg 7%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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