Soy-Sesame Kale

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.

Used Swiss Chard instead of Kale and it tasted great -- nice change of flavor for chard/kale/mustard greens, etc. Would be an excellent side for Asian-theme meal. Will make again.

Dinosaur kale was not available, so we used fresh mustard greens from the garden. Made a great side dish with grilled teriyaki glazed salmon.

I used "regular" kale from the grocery. Strip the tough stems, chop coursely and cook for 3 minutes in a big pot of boiling water. Drain and plunge colander in ice water. Then roll the kale in clean towels to dry well. Proceed with the rest of the recipe. I also added 2T toasted sesame seeds when done.

This recipe has it all...quick, easy and very tasty. My family wanted to try kale for the first time, I found this recipe and "the rest is history"..they loved it!

The community grocery does not carry the kale specified in the recipe so I had to buy "regular kale". The results: The recipe is very tasty, but the kale was very tough. Next time I will pre-boil the kale to tenderness, drain, mix with the other ingredients. BTW, I doubled the ginger.