Asian Stir Fry Kale

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Whenever I made Asian food I like to have a vegetable side dish in addition to rice.  Many times I make steamed broccoli or stir fry vegetables.  Sometimes I want to have something a little different.  This past weekend I was making a tofu dish that I normally serve with sauteed spinach.  It just so happened I was out of spinach.

I did have a bag of fresh kale so used that instead and added some Asian flavors to it.  It softened up some but was still more firm then the spinach normally is.  I enjoyed the flavor from the soy sauce and the sesame oil.  It paired really well with the jasmine rice and tofu.

Asian Stir Fry Kale (a Hezzi-D original recipe)
4 c. Cut ‘n Clean Greens Organic Rainbow Kale, thick stems removed
2 t. sesame oil
4 garlic cloves, minced
1 inch piece of ginger, peeled and minced
2 T. soy sauce

1.  In a large skillet heat the sesame oil and kale over medium high heat.  Cook for 3-4 minutes or until the kale begins to wilt.

2.  Add in the garlic, ginger, and soy sauce.  Saute for 5 minutes.

3.  Remove from heat and serve with entree.


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