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Asian Inspired Greens

Featured
Total Time

30 m

Prep 15 m

Cook 15 m

Yield

4 servings

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Total Time

30 m

Prep 15 m

Cook 15 m

Yield
  • Yields: 4 servings
Ingredients

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  • 2 bunch(s) organic kale
  • 4 cup(s) water
  • 1 organic garlic, clove, finely minced
  • 1 tbsp(s) organic ginger root, peeled and minced
  • 1/4 tsp(s) red chili pepper flakes
  • 1 tbsp(s) coconut oil
  • to-taste sea salt and pepper
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Directions

Thoroughly rinse kale and cut stems from the leaves in a narrow “A” shape. Chop stems into ¼” pieces and set aside. Place 3-5 leaves in a stack, then roll and cut into ½” strips. Repeat to cut remaining leaves; then set aside. In a large sauce pan or stock pot, bring water to a boil. Fill a separate bowl with ice cold water and set aside. Add kale leaves to boiling water and cook, stirring occasionally, for 2 minutes. Drain kale and immediately submerge it in the ice water to stop the cooking process. Drain well.

Heat oil in large skillet over medium heat. When oil is hot, add kale stems and sauté 3 minutes. Then add garlic, ginger, and red pepper flakes. Sauté, stirring constantly for 1 minute. Add kale leaves and sauté 3-5 minutes, stirring occasionally. Kale should be warmed through but still bright green. Season to taste with sea salt and pepper.

Source: 2012 Natural Grocers Calendar

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