With December wrapping up, and its endless trays of holiday dishes, it’s time to start eating healthy again. And when I think healthy, I think a giant plate of fresh, leafy greens like kale. Kale is a versatile, winter green that can be sautéed with numerous flavor combinations.
Since I’m from Malaysia, and feel especially nostalgic during the middle of winter, I decided to whip up a kale dish with flavors from home – coconut, chili pepper, garlic, fresh ginger, and sesame seeds.
This Coconut-Ginger Kale dish is packed with nutrients.
Dark green kale is high in calcium, Vitamin C, and beta carotene. Coconut is rich in fiber and phosphorous. Ginger contains gingerol, which warms the body and boosts circulation. Garlic is loaded with antioxidants. Red chili peppers have the compound capsaicin that increases metabolism. And sesame seeds are stocked with calcium and iron.
Serve this Coconut-Ginger Kale as a side with brown rice or soba noodles. It will give you a bright, clean start for the New Year.
Coconut-Ginger Kale by Season with Spice
Serves 2-3 as a side
Ingredients:
1 bunch of kale - tough stems removed and then leaves cut crosswise in 1 inch wide ribbons
1/3 cup unsweetened, finely shredded coconut
2 tbsp toasted sesame oil
2 garlic cloves – minced
1 tbsp grated fresh ginger (save some to add in toward the end to for a fresher taste)
2 tsp low-sodium soy sauce, or fish sauce
Season with Spice's Finely Ground White Pepper - season to taste
1 medium-sized red chili pepper - seeded and sliced thinly
Sprinkles of Toasted Sesame Seeds
Method:
1. Add shredded coconut into a large frying pan and toast over low heat until the coconut turns lightly brown. Remove from heat, and put toasted coconut into a small bowl.
2. Wipe the same pan clean, and then reheat the pan. Add in sesame oil, minced garlic and ginger, and sauté over medium heat until fragrant.
3. Toss in kale by batches and cook over medium-high heat until it begins to wilt. Add in soy sauce or fish sauce. Stir to combine and continue to cook for another minute. The kale should be tender, not mushy. Then quickly season with ground white pepper and toss in sliced red chili peppers and remaining grated ginger. Remove from heat, and garnish with sesame seeds and toasted coconut. Serve immediately.
Serves 2-3 as a side
Ingredients:
1 bunch of kale - tough stems removed and then leaves cut crosswise in 1 inch wide ribbons
1/3 cup unsweetened, finely shredded coconut
2 tbsp toasted sesame oil
2 garlic cloves – minced
1 tbsp grated fresh ginger (save some to add in toward the end to for a fresher taste)
2 tsp low-sodium soy sauce, or fish sauce
Season with Spice's Finely Ground White Pepper - season to taste
1 medium-sized red chili pepper - seeded and sliced thinly
Sprinkles of Toasted Sesame Seeds
Method:
1. Add shredded coconut into a large frying pan and toast over low heat until the coconut turns lightly brown. Remove from heat, and put toasted coconut into a small bowl.
2. Wipe the same pan clean, and then reheat the pan. Add in sesame oil, minced garlic and ginger, and sauté over medium heat until fragrant.
3. Toss in kale by batches and cook over medium-high heat until it begins to wilt. Add in soy sauce or fish sauce. Stir to combine and continue to cook for another minute. The kale should be tender, not mushy. Then quickly season with ground white pepper and toss in sliced red chili peppers and remaining grated ginger. Remove from heat, and garnish with sesame seeds and toasted coconut. Serve immediately.
