Chinese Kale Recipes

CHINESE-STYLE KALE

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

Provided by Good Food team

Categories Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5

Chinese-style kale image

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.

Nutrition Facts : Calories 95 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 2.26 milligram of sodium

Ingredients

1 tbsp vegetable oil
1 large garlic clove , sliced
200g bag kale
1 tbsp soy sauce
1 tbsp oyster sauce

EASY GARLIC KALE

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

Provided by WHIRLEDPEAS

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 3

Easy Garlic Kale image

Steps:

Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic

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

Asian-Style Kale image

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

Ingredients

3/4 lb kale
2 teaspoons sesame oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup scallion, minced (both white and light green parts)
1 teaspoon gingerroot, finely grated
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, for garnish

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

Chinese Style Kale image

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

Ingredients

1 tablespoon vegetable oil
1 large garlic clove, sliced
7 ounces kale
3 fluid ounces boiling water
1 tablespoon soy sauce
1 tablespoon oyster sauce

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Make sure all containers, work surfaces, your knife, and your hands are thoroughly cleaned and free of any dirt, grease, or grime.
Let them air dry completely for 12 hours. If you have loose stalks and leaves like I did, you can bundle them together with kitchen string or rubber bands, and hang them on a line of clean twine to dry.
Once all the leaves are dried (free of surface water, not dehydrated) and slightly wilted, chop them to your desired size—I did small slivers. You can also cut them into larger chunks or leave them whole.
In a large bowl, sprinkle salt onto every layer of greens. Knead the vegetables with clean hands to work the salt in, until they are well coated. Transfer everything to a clean container with a cover. Marinate in the refrigerator for at least 3 days. After three days, they are ready to be used!

Chinese Kale Recipes

CHINESE-STYLE KALE

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

EASY GARLIC KALE

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

ASIAN-STYLE KALE

CHINESE STYLE KALE

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