Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Cooked Kale




Source of Recipe


Jo Gainey


Recipe Introduction



Kale is a vegetable that deserves a wider appreciation.
Right now in the early spring it is tender and tasty and
loaded with vitamins. Choose the smaller leaves for more
tenderness.



List of Ingredients




1-1/2 lb kale
2 tablespoons sesame oil
2 garlic cloves, minced
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar ( if no rice vinegar
use 1 tbsp of other vinegar and 1 tbsp water)
2 teaspoons toasted sesame seeds
salt and pepper to taste



Recipe



Wash the kale, let water cling
Cut out the tough stems
Slice leaves lengthwise, and then crosscut them at 1 inch
intervals
Heat the oil in a wok
Add garlic, sauté for 10 seconds
Add Kale and broth, cover and steam for 3 minutes, until the
kale wilts
Add soy sauce, and vinegar. Stir
Add fresh ground black pepper and salt to taste.
Top with sesame seeds. Serve