The holidays are upon us (or at least me!), which means that I’m not making anything super fancy or hard right now because … I just don’t have the time. That said, I’m also trying to cook extra healthy at home because I know what happens when I head out to restaurants or parties. I need to make up for my indulgences somewhere.
That said, there aren’t a ton of veggies that are in season right now – it being freezing cold winter in Chicago and all. Fortunately, I’m still finding some pretty good winter greens in the stores, and I’ve been making a lot of kale. Lucky for me, the wee ones like it, too – especially when I make the crispy baked kale.
But for something a little more fun, we made Asian Kale earlier this week. It was super easy and really tasty. We paired it with my Miso Glazed Chicken and rice, and it was a perfect winter meal. The wee ones loved it, too.
6 cups kale (about a bunch and a half)
2 t sesame oil
1 small yellow onion, diced
1 clove garlic, minced
1/2 inch ginger, fresh grated
1 c chicken stock
1 t soy sauce
pepper to taste
Wash your kale just before cooking. Fold the leave in half vertically so that the stem is on one side and leaves are on the other. Cut off the stem and toss, saving the leaves. Cut the leaves into bite sized pieces.
Sautee the onion in a pan with the sesame oil at medium high heat. After a minute, add the garlic and sautee for another minute.
Add the kale, ginger, and chicken stock, and cook for about two minutes. You’ll want to see the kale starting to wilt (and shrink) but don’t want to overcook it. Add the soy sauce and stir to coat.
Remove from the heat and add pepper, stirring again. Serve immediately. And ummm because I did so, and then it disappeared, I ended up with no pictures. Sorry! I’ll make it again soon though, and hopefully I’ll have pictures then. This does go really well with my miso glazed chicken or chicken satay with peanut sauce. Yum!