8 servings (serving size: 3/4 cup)

City Catering Company in Seattle likes to use dinosaur kale—also called lacinato kale, cavolo nero, and black kale—in this speedy side dish.

How to Make It

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.

City Catering Company, Seattle, Washington

Ratings & Reviews

GayleR's Review

June 12, 2011
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.

dory92064's Review

March 24, 2010
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.

cjmelt76's Review

October 17, 2009
Dinosaur kale was not available, so we used fresh mustard greens from the garden. Made a great side dish with grilled teriyaki glazed salmon.

bariolio's Review

July 30, 2009
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.

radamscooks's Review

May 23, 2009
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!

MarshaK's Review

March 30, 2009
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.