Recipe Archives->Vegetables->Pan Seared Kale

Pan-Seared Kale              

12 ounces kale, (1 bunch), stems and tough ribs removed
2 teaspoons vegetable oil 
2 teaspoons sesame oil 
1 tablespoon fresh ginger, chopped
2 cloves garlic, thinly sliced 
1 tablespoon soy sauce, low sodium
1 teaspoon toasted sesame seeds, optional

Rinse kale and shake to remove excess water, leaving only what
clings to the leaves; set aside.

In a wok or large deep skillet, combine both oils over high heat.
When hot but not smoking, add the ginger; cook for 10 seconds.
Add the kale and garlic, turning constantly with a large metal 
spoon or spatula.  When kale begins to wilt (about 2 minutes), add
soy sauce and cook, tossing, 1 minute longer.  Transfer to a serving 
dish and top with sesame seeds, if desire4d.

Printable version: pan-seared-kale.txt.