I seem to be suffering from a serious case of kale"addiction." I have been exploring many new kale salad recipes lately, and tonight, returned to cooking up what appears to be my all-time favorite green:
I thought, for a long time, that I just didn't care much for cooked kale, preferring lightly sauteed chard or spinach instead of kale's sturdier, more bitter flavor profile. Tonight, I decided to give cooked kale another chance, deciding to treat it much like I would treat spinach or chard, sticking with a light, quick saute. Success! Cooked kale's back in my repertoire, and better than ever.
serves 2 to 4, depending on serving size
good hot, cold, or room temperature
1 large bunch dino kale, stems removed and thinly sliced
1 tsp olive oil
1 tsp toasted sesame oil
2 cloves garlic, grated on a Microplane or finely minced
1 tsp grated or minced fresh ginger
1/4 tsp sambal oelek
2 tsp low-sodium tamari or soy sauce
toasted sesame seeds for garnish
1. Warm the oils in a frying or saute pan. Add the garlic, ginger, and sambal oelek and cook, stirring occasionally, for a few minutes.
2. Add the kale to the pan, and continue to cook, stirring frequently, until the kale is wilted and bright green. Add the tamari and sesame seeds, and stir until well-combined. Enjoy!