Best Asian Style Kale Recipes
CHINESE STYLE KALE
Since starting on my healthy eating journey, I have discovered that I really like kale. I would never have even entertained trying it before but it has become a regular on my plate. However, I am always looking for new ways of eating it rather than steaming it. I found this recipe in the February 2008 copy of BBC Good Food Magazine and it looks like a good alternative to my usual preparation.
Provided by Sarah_Jayne
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large wok or frying pan.
- Tip in the garlic and cook for a few seconds.
- Throw in the kale and toss around the pan to coat in the garlicky oil.
- Pour over boiling water and cook for 7 minutes more until the kale has wilted and is cooked through.
- Stir in the soy and oyster sauces and heat through to serve.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 1, Sodium 792.9, Carbohydrate 12.1, Fiber 2.1, Sugar 0.2, Protein 4.5
ASIAN KALE WITH NOODLES
Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs.
Provided by CrimsonJewel
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
- Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
- Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
- Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
- Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 53.4 g, Cholesterol 200.5 mg, Fat 16.5 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1043.4 mg, Sugar 2.6 g
ASIAN-STYLE KALE
I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.
Provided by Busters friend
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
- Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
- Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
- In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
- Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4
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