Sautéed Asian Style Kale Recipe


Drenched in a savory and slightly tart broth with a delicate nutty-spice flavor of garlic, ginger, and red pepper, you can’t go wrong serving this quick and simple kale recipe. It is deliciously satisfying and an easy way to get more greens in your diet!

4 (1/2 cup)
2 tablespoons coconut oil
2 large garlic cloves, diced
  A thumb-size piece of fresh ginger root, peeled and minced
2 bunches fresh kale, stems and ribs removed, leaves torn or coarsely chopped
1⁄4 cup boiling water
3 tablespoons coconut aminos, or 2-3 tablespoons tamari
1 1⁄2 tablespoons rice wine vinegar, or apple cider vinegar
1⁄2 teaspoon red chili pepper flakes
  1. Heat the oil in a large wok or frying pan over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes.
  2. Add about half of the kale, filling the pan completely, tossing it to coat in the garlic-ginger oil while allowing it to wilt to make room for the remaining kale. Add all of the kale within approximately one minute. Keep tossing and moving the kale around to make sure it is fully coated with the oil and to allow for even cooking.
  3. Pour the boiling water over the kale, toss, and cook for about 6-7 minutes total, stirring and tossing every couple of minutes until the kale has wilted and is cooked through. (Depending on your stove, you may need to reduce the heat to prevent burning.)
  4. Drizzle the coconut aminos (or tamari) and vinegar over the kale.
  5. Sprinkle with red chili pepper flakes, stir and toss one more time to coat evenly and serve immediately.