Simple Asian Sautéed Kale
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 4-6 servings
Ingredients
- 2 bunches kale
- 1 Tbsp coconut oil
- ½ medium yellow onion, sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- ⅓ cup coconut aminos
- ½ tsp fish sauce
- 1 Tbsp sesame oil*
- sea salt, to taste
- furikake, for serving (a mixture of seaweed and sesame seeds)*
Directions
- Combine the ginger, garlic, coconut aminos, and fish sauce in a small bowl and set aside.
- Heat the coconut oil in a large skillet over medium heat. Add the sliced onion and a pinch of sea salt to the pan. Sauté, stirring with a wooden spoon every few minutes, until the onion starts to become translucent, about 5-6 minutes.
- Meanwhile, prepare the kale. Remove the parts of the stems with little or no leaves on them, then roughly chop the rest of the kale into bite-sized pieces. Place it in a colander in the sink and run water over the kale while you squeeze it with your hands (massaging it). This allows the kale to break down easier when you cook it.
- Add the kale to the skillet and stir in the coconut aminos mixture. Pop a lid on the skillet, and cook for about 5 minutes, until the kale is slightly wilted. Cook for about another minute or two with the lid off, so some of the liquid evaporates.
- Take the pan off the heat, drizzle the kale with sesame oil, and stir it in. Garnish to serve with a shake of furikake.
Notes
*for AIP, omit the sesame oil and furikake.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/asian-sauteed-kale/