Occasionally the urge for green vegetables hits, usually when you are tired, overworked, stressed or anxious. How wonderful a large plate of greens looks, smells and tastes at those times. Don’t worry, we have your back, try this kale dish. It combines the great Asian flavours of garlic, ginger, spring onions (scallions) and a little soy. Quick to make, it is just a few minutes from stove to table.
Curly Kale with Ginger and Garlic
1 Tblspn vegetable oil
2 cm ginger, peeled and finely sliced
1 red chilli, finely chopped
4 spring onions, trimmed and cut into 2cm pieces
3 cloves garlic, finely sliced
1 bunch curly kale, ends trimmed and leaves cut crosswise into 2 or 3 pieces
splash toasted sesame oil
1 Tblspn soy sauce (dark soy sauce is nice in this dish too)
Heat about 1/3 of the vegetable oil in a wok or saucepan and saute the ginger, chilli, spring onions and garlic for 1 or 2 minutes until the garlic is golden. Set aside.
Heat the rest of the oil and cook the kale in batches. When you add the kale to the pan, add a Tblspn of water, cover and allow to steam over high heat for 2 minutes or so until wilted and softening. Remove the cover, and stir fry over high heat until the kale is cooked, bright green and slightly charred.
Add the spring onion mixture to the kale and mix. Sprinkle with white pepper to taste, and mix.
Place on a serving plate, and drizzle with the soy and sesame oil.
recipe notes and alternatives
The stalks are very sweet and lovely to eat. They can be chopped into small lengths and stir fried for a couple of minutes before adding the kale leaves.
For this dish I cooked the Kale with shallots, ginger and garlic sautéed with Old Grandma brand Black Bean and Chilli Paste, using a similar method above. Delicious. It is served with a whole roasted celeriac. The recipe for the whole roasted celeriac can be found in Ottolenghi’s Simple and also in Nopi. It is also online here.
Add some baked tofu
The black bean-chill kale is particularly good with baked tofu. Take some hard tofu, cut into 2 – 2.5cm slices. rain in a colander for 15 mins, then place between paper towels and put a heavy weight (eg saucepan) on top. Leave 15 – 20 mins, then plae slices on a rack set over a shallow-sided oven pan. Brush the tofu on all sides with iol and bake in a 185C oven for 30 mins until golden brown on each side (it might take longer). Turn over after about 20 mins.
Slice the tofu into 0.5×0.5x1cm slices and allow to cool.
Mix with any left-over kale cooked as above.