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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.