This stir-fry recipe will transform your curly kale into a full-flavored side dish that can stand up to any meal. The combination of ginger, garlic and oyster sauce is a mouthful of umami. Serve this kale on its own or with a poached egg on top for a decadent and healthful dish.
Yield: about 2 cups; serves 2 to 4
1 bunch curly kale, stems removed and leaves torn into bite size pieces (about 6 cups loosely packed)
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated (about a 1-inch nob)
2 scallions, green and white parts thinly sliced
1/4 cup water
1/4 cup oyster sauce
2 tablespoons low-sodium soy sauce
Pinch of crush red pepper flakes
Poached egg, optional
1) Heat the oil in a large sauté pan over high heat. Once the oil is shimmering, add the garlic, ginger and scallions and toss until toasted and fragrant, about 45 seconds.
2) Add the curly kale, water, oyster sauce, soy sauce and pinch of chili flake and toss until the kale has tenderized and wilted, about 2 minutes. Be careful not to overcook the kale or it will start to brown. Serve on its own or top with a poached egg.
*Chef’s Note: Oyster sauce is most basically an Asian condiment made from sugar, water, oyster extract/flavorings and thickened with cornstarch. You can find bottles of oyster sauce in almost any grocery store or market.