Sauteed Ginger-Soy Kale

Food Service Version

Yield

100 1/2 cup servings

Ingredients

17 lbs fresh kale, untrimmed
¼ cup sesame oil or canola oil
⅔ cup finely chopped garlic
⅔ cup finely chopped fresh ginger
⅔ cup soy sauce or tamari
¼ cup lime juice (~2 limes)
¼ cup toasted sesame seeds (optional)

Directions

1. Destem kale and chop leaves into strips. Thinly slice stems, chopping off any rough ends.
2. Wash and dry leaves and stems.
3. In large saute pans, combine oil, garlic, and ginger. Cook until fragrant, stirring frequently, for approximately 5 minutes.
4. Add stems and leaves, and saute for about 10 minutes. Leaves will begin to wilt and turn dark green.
5. Add soy sauce. Continue cooking until greens and stems are soft and soy has been reduced to a glaze, approximately 10 more minutes.
6. Remove from heat. Stir in lime juice and sesame seeds, if using. Serve warm.​

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Home Version

Yield

4-6 servings

​Ingredients

1 bunch fresh kale, untrimmed
1 Tbsp sesame oil or canola oil
1-2 cloves garlic, chopped
1 Tbsp chopped fresh ginger
2 Tbsp soy sauce or tamari
1 Tbsp lime juice
1 Tbsp toasted sesame seeds (optional)

​Directions

1. Destem kale and chop leaves into strips. Thinly slice stems, chopping off any rough ends.
2. Wash and dry leaves and stems.
3. In large saute pans, combine oil, garlic, and ginger. Cook until fragrant, stirring frequently, for approximately 5 minutes.
4. Add stems and leaves, and saute for about 10 minutes. Leaves will begin to wilt and turn dark green.
5. Add soy sauce. Continue cooking until greens and stems are soft and soy has been reduced to a glaze, approximately 10 more minutes.
6. Remove from heat. Stir in lime juice and sesame seeds, if using. Serve warm.

​Source: Project Bread