Asian Kale Salad

There is beautiful kale everywhere! I went to a farmers market upcountry in Kula and was surprised to see that so many of the vendors were selling some variety or other of kale.  That being said, I came home with a big bunch of kale along with some other delightful vegetables.

I am partial to Tuscan kale (also known as Dinosaur kale and Lacinto kale).  Their tall, slender, deep blue-green color is gorgeous and their hearty leaves retain their texture once cooked.  It’s just perfect for a tasty side dish.

Korean chili pepper flakes are a mainstay in my pantry.  They have a vibrant red color, a bit of heat but not too much, and a hint of sweetness.  I am very happy with the quality of the Korean chili flakes I purchase from Whole Spice.

 Asian Kale

2 servings

Ingredients

1 pound Tuscan kale, ribs removed, leaves coarsely chopped

1 teaspoon canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

3 tablespoons soy sauce

1 tablespoon water

1 teaspoon sesame oil

1 teaspoon Korean chili flakes

2 teaspoons roasted sesame seeds

Preparation

Blanch kale in boiling salted water for 3 minutes.  Drain and rinse under cold water to stop the kale from cooking further.  Pat dry between paper towels.  Gently fluff the kale and place in a  small serving dish.

In a small skillet heat 1 teaspoon canola oil over medium low heat.  Add garlic, and sauté, stirring often for about 3 minutes.  Turn down the heat if necessary so the garlic doesn’t burn and turn bitter.  Remove from the heat and stir in the ginger, soy sauce, water, sesame oil, Korean chili pepper flakes and sesame seeds.  Stir to combine.  Drizzle sauce over kale before serving.