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Quick Cooked Kale

Servings4 people
AuthorBon Appetit

Ingredients

  • 1 large bunch purple or any other type of kale
  • 1 tablespoon grapeseed or extra virgin olive oil
  • 2 garlic cloves finely chopped
  • 1 tablespoon perilla sesame leaf oil or toasted sesame oil
  • 1 tablespoon white or regular soy sauce kosher salt optional

Instructions

  • Trim woody ends from kale stems. Remove ribs and stems from leaves and finely slice crosswise. Coarsely chop leaves; keep them separate from stems.
  • Heat grapeseed oil in a large skillet over medium. Cook stems, tossing occasionally, until crisp and tender. (About 3 minutes.)
  • Add leaves a handful at a time, tossing and letting them wilt slightly before adding more. Cook until all of the leaves are wilted. (About 2 minutes.)
  • Add garlic, perilla oil, soy sauce, and cook, tossing often, until leaves are soft. (About 3 minutes.) Season with salt if needed.

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