Asian Style Kale Recipes

CHINESE-STYLE KALE

Steps:

• Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
• Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
• Stir in the soy and oyster sauces and heat through to serve.

CHINESE STYLE KALE

Steps:

• Heat the oil in a large wok or frying pan.
• Tip in the garlic and cook for a few seconds.
• Throw in the kale and toss around the pan to coat in the garlicky oil.
• Pour over boiling water and cook for 7 minutes more until the kale has wilted and is cooked through.
• Stir in the soy and oyster sauces and heat through to serve.

ASIAN-STYLE KALE

Steps:

• Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
• Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
• Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
• In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
• Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

ASIAN KALE WITH NOODLES

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
• Heat the vegetable oil in a large skillet over medium heat.
• Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
• Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
• Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
• Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
• Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

ASIAN KALE SALAD

Steps:

• Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
• Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
• Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
• Top salad with fresh blueberries to serve.

ASIAN KALE CHIPS

Steps:

• Heat oven to 350°F. Spray 1 or 2 cookie sheets with cooking spray. Wash and thoroughly dry kale. In large bowl, toss kale, oil, gingerroot and salt to thoroughly coat kale.
• Place in single layer on cookie sheet(s). Bake 1 cookie sheet at a time 12 to 15 minutes or until crisp. Sprinkle with sesame seed. Cool and serve.