Thursday, July 1, 2010
asian style kale and shrimp
3/4 pound (1 large bunch) kale*
2 to 3 teaspoons sesame oil
1 small shallot, minced (I used a garlic scape)
1 to 2 clove garlic, minced
1/4 cup (2 thin) minced scallions, both white and light green parts
1 teaspoon finely grated ginger root
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame seeds*, for garnish
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas. Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
ABOUT COOKED KALE: Some people like their greens on the softer side. For this recipe, author Robyn Webb suggests two techniques to achieve that result:
After the 3 to 4 minutes' cooking time (but before the soy sauce is mixed in), add water, cover and let steam to desired texture. Continue the recipe with the soy sauce step as stated in the recipe directions.
The kale can first be plunged into boiling water and cooked for 3 to 4 minutes, then drained. Proceed with cooking the shallots and then add the kale as stated in the recipe directions.
NOTE: To toast sesame seeds:
Heat them in a dry skillet over medium heat or in a 325-degree oven, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they burn easily.
I cooked some shrimp and tossed them in a bowl with half the kale