Daily Recipe: Coconut-Ginger Kale
We have our red russian kale on sale (who doesn’t love a good vegetable rhyme?) So we wanted to offer up a simple recipe where kale is the star.
Kale belongs to the cabbage family, characterized by headless, leafy greens. It’s a cool weather crop, which means down here in Texas it flourishes in the winter. Kale has been popular since ancient Greek and Roman times and has become a beloved super food.
This leafy green is an excellent source of beta-carotene, vitamin A, vitamin K and vitamin C. Kale can do no wrong.
When preparing kale, remove the tough stems and separate the wilted leaves from the healthy ones. You can eat kale in salads (massaging the kale leaves with oil and lemon juice will tenderize them), saute the leaves or throw some in your morning smoothie.
Or in this case, saute it with ginger and garlic and serve it on the side of your next dinner. Happy eating!
From: Season with Spice
- 1 bunch of kale- stems removed and then leaves cut crosswise in 1 inch ribbons
- 1/3 cup unsweetened coconut
- 2 Tbsp sesame oil
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tsp tamari
- ground white pepper- season to taste
- sesame seeds
Add shredded coconut into a large frying pan and toast over low heat until the coconut turns lightly brown. Remove the heat, and put toasted coconut into a small bowl.
Wipe the same pan clean, and then reheat the pan. Add in sesame oil, minced garlic and ginger, and saute over medium heat until fragrant.
Toss in the kale by batches and cook over medium-high heat until it begins to wilt. Add in tamari and stir to combine and continue to cook for another minute. The kale should be tender, not mushy. Then quickly season with ground white pepper and toss in remaining grated ginger. Remove from heat, and garnish with sesame seeds and toasted coconut. Serve immediately.