Asian-Style Kale

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.