Asian Style Kale Recipes

Steps:

• Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
• Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
• Stir in the soy and oyster sauces and heat through to serve.

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.

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.

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

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.