Best Ginger Kale Recipes

GINGER-KALE SMOOTHIES

Steps:

• Place all ingredients in a blender; cover and process until blended. Serve immediately.

HONEY-GINGER KALE SALAD

Steps:

• Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
• Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

GINGER BEEF AND KALE

Steps:

• Combine beef, ginger, garlic, onion, paprika, chiles, and salt in a bowl, making sure beef is well coated.
• Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
• Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to medium-high. Add stock, and cook, stirring and scraping bottom of pan, for 1 minute. Season with pepper.

CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING

Steps:

• 1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.

ASIAN KALE SLAW WITH GINGER PEANUT DRESSING

Steps:

• Instructions In a pan, toast the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool. Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Serve immediately.

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE

Steps:

• Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
• Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
• Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
• Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
• In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

SESAME GINGER KALE AND APPLE SALAD

Steps:

• Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise.
• Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.

SPICY THAI GINGER KALE CHIPS

Steps:

• 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
• 2. With your hands, mix together the kale and marinade, massaging gently.
• 3. Transfer to dehydrator rack or parchment lined baking sheet.
• 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
• 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

KALE AND GINGER STIR FRY

Steps:

• In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
• Add the kale and raise the heat to medium high.
• Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
• Sprinkle with sesame seeds.
• Serve warm or cold.
• You may substitute spinach or bok choy for the kale.
• Enjoy!

KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING

Steps:

• Dressing:
• Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
• Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
• Assembly:
• Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
• Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
• Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
• Do Ahead
• Dressing can be made 3 days ahead. Cover and chill.

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
• Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

SEARED TUNA WITH GINGER-GARLIC SAUCE AND SAUTEED KALE

Steps:

• GINGER-GARLIC SAUCE: Peel ginger and garlic and place in food processor (if you don't have access to one hand-chopping is perfectly fine, it just takes longer) chop until ingredients are finely chopped, place in bowl. Add soy sauce, honey, salt, pepper and paprika. Mix with fork. Set aside. SAUTEED KALE: In a large skillet on medium heat, combine olive oil, vegetable broth and salt. Mix well. Add kale by the handful, turning with tongs to ensure it is cooking evenly. Cook 4-5 mins until tender. Add salt and pepper to taste while cooking and turn frequently to avoid burning. Drain and serve. TUNA: In a large cast iron skillet on high heat, add olive oil. Heat until very hot (smoking) Salt and pepper fish lightly. Place in hot skillet and sear for 30 seconds on each side. Serve with sauce and kale. ENJOY! **(tuna should be raw in the middle and seared on the top and bottom)

KALE AND GINGER STIR FRY

Steps:

• In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute. 2Add the kale and raise the heat to medium high. 3Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes. 4Sprinkle with sesame seeds. 5Serve warm or cold. 6You may substitute spinach or bok choy for the kale. 7Enjoy!

GINGER KALE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add kale and boil for 2-3 minutes, until slightly wilted. Drain in a colander.
• In a large skillet or wok, heat oil and butter, add garlic, onion and ginger, and sauté until onion is softened.
• Add kale, tossing until combined.
• Cover and cook on low heat just until kale is tender.
• Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.