I used regular kale from the grocery store, supplemented with odds and ends of our garden greens (romaine, beet, chinese cabbage). The flavor was decent but the kale was really tough. I wish I'd read others' reviews before making this.
Soy-Sesame Kale
City Catering Company in Seattle likes to use dinosaur kale—also called lacinato kale, cavolo nero, and black kale—in this speedy side dish.
Yield: 8 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 59
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.9g
- Protein: 2.2g
- Carbohydrate: 8g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 248mg
- Calcium: 74mg
Ingredients
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 1/2 pounds dinosaur kale, trimmed and cut into 2-inch pieces
- Cooking spray
Preparation
- 1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add kale; toss to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of kale mixture to pan; sauté 4 minutes or until wilted and tender. Transfer to a bowl. Repeat procedure with remaining kale mixture.
Soy-Sesame Kale Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Spring
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Lemony Kale Salad
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Spicy Soy Kale Salad
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