Kale is so delicious and versatile
Here Stir-Fried Kale is overlaid with so many wonderful Asian flavors.
I bet you don’t always know what to make of – let alone with – those masses of leaves and roots piled demurely at every ethnic food market display you pass hurriedly on your way to and from work: kale, mustard greens, turnip greens, collard greens and whatnot. The good news is there’s plenty of ways you can use them, beside stir-fried kale and other greens: In smoothies, in soups, in salads. They cost pennies, taste delicious and deliciously spicy at no caloric cost, are veritable nutritional powerhouses and are a snap to prepare. In short, they are every bit as fascinating as they are tasty!
Seaweed is easy to find in health food stores
Explore with the whole gamut: Hijiki, arame, wakame, nori, kelp etc…). Throwing it in turns this simple stir-fried kale dish into an incredibly nourishing main course.
- 1/3 cup hijiki or other seaweed (health food stores)
- Hot water
- 1/4 toasted sesame oil
- 1 bunch kale, leaves only, sliced very thin
- 1 bunch mustard greens, leaves only, sliced very thin
- 1 large carrot, grated
- 1 pound shiitake caps, sliced
- 2 pouches Levana Nourishments Mushroom Medley
- 3-4 tablespoons soy sauce or aminos
- Bottled hot sauce to taste
Soak the seaweed in just enough hot water to cover, and set aside while you make the rest of the dish.
Heat the oil in a large skillet.
Add all the leaves and stir-fry until wilted.
Add the carrot and mushrooms and stir fry 2-3 more minutes, until all liquids evaporate. Stir in the soy sauce, hot sauce and reserved seaweed, and cook just one more minute, until heated through.
Serve hot or at room temperature, alone or tossed into rice or soba noodles, or with your favorite grain.
Makes 6 servings.