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