Stir Fry Kale with Garlic (Chinese Style)
Ingredients: bunch of kale, leaves only; garlic gloves, finely minced; salt, white pepper
Directions: In a heated pan, add some canola oil. Then add in garlic and fry till fragrant. Add in kale leaves and stir fry quickly, mixing well. Add 3-4 tbsps of water , cover the pan and allow kale to simmer (so that leaves soften and cook). When leaves softened, add a pinch of salt to taste, then add in some white pepper, stir briskly.
Kale leaves take a longer time to turn tender compared to most of the Chinese vegetables such as Bok Choy, Choy Sum and Gai Lan. To some, kale might be an acquired taste (as they may taste somewhat bitter and strong). But as the Chinese saying goes - 苦口良药, which means "bitter is good medicine" and in fact, kale is super- healthy: its bitter taste because of iron content; and it has load of good vitamins.
This was my first attempt at kale and what lies ahead is more exploration into this nutritious green. The more I experiment with this vegetable, I find better ways to cook it. Stir-frying is not one of the easiest. So, what is ?
My first attempt at kale is going to Weekend Herb Blogging host of the week, Winnie of Healthy Green Kitchen. For recaps and round-ups, check out Cook Almost Anything.
Tag: kale, stir fry, vegetable
Bitter taste vegetable is acceptable to me. :) Just wonder how does it taste.
ReplyDeleteI think the last time I brought it, I only steam it to eat just like that. I know it's a good green vegetable but just have not cook much with it.
ReplyDeleteErrr...don't think i like it leh.. ;p
ReplyDeleteNew to me. As bitter as bitter gourd? Not a problem to me. ;)
ReplyDeleteHi Tigerfish,
ReplyDeletei love how you say US OF A., anyhow, look, I am born and raised in the States and I have never had kale. Seriously, there are plenty of things that I haven't yet had and probably never will.
Very, very appealing.
ReplyDeleteWe plant these at work as an ornamental plant. Never thought of eating it and I have lived in the US a lot longer than that.
ReplyDeleteWhoaaa... something different and totally intriguing! Would love to try it!
ReplyDeleteI think the bitterness adds a dimension to it that other milder leafy greens may lack. And the nutritional wallop it packs is a nice bonus! :)
ReplyDeleteI tried it when I first came here as a student, haha... what to do being in a small town with only a WalMart supercenter there. As a Chinese, of course I was looking for green vegetable to buy and thus kale and collard green. I don't like kale at all, don't like the bitterness and never buy it again. But collard green is actually not bad stir-frying with garlic (works as a substitute for kailan in my college years). Now with Asian store close by, I bid good bye to kale and collard green. :P
ReplyDeleteMy kind of dish. Stir fry is an art for sure. One worth perfecting. Yum...
ReplyDeleteI haven't tried kale before but why not? It's looks so green and fresh in your wok, yums
ReplyDeleteI have living in the UK for years but never once I bought Kale.. now I will try!
ReplyDeleteI made quite a few things with Red Russian Kale when I had it growing in my garden, but I haven't once bought Tuscan Kale or Black Kale at the market and cooked it! Now you have inspired me to try it too. I normally like bitter greens, so I'm not sure why it's taken me so long!
ReplyDeleteI'm going to have to try stir-frying kale. I usually use it in hearty vegetable soups in the winter. But I like the way you use Asian flavors in this. Sounds gloriously good.
ReplyDeleteI fixed some for din tonite. I used the organic purple kale medium-fine chop. I sauted' a fine chopped large onion with a fine mince garlic clove in olive oil. Then added the kale. Seasoned it up with salt, pepper, celery seed & celery salt, shaved almonds & pecan halves. Topped it with a can of chunk white chicken (yeh - I know, - should'a baked a chicken breast & shreaded it instead - but time prevented that). Next time, I'll add another onion, 2 garlic cloves and a couple of ribs of fine chopped celery. Yum.
ReplyDelete