Sauteed Kale with Miso and Ginger
If you’ve ever wondered why sautéed kale always seems a little…blah, it’s probably because you’re overcooking it. Sautéed kale should be tender yet retain some of its toothsome bite and bright green color. Achieving this textural and chromatic balance can be tricky, but the secret lies in the combination of high heat and a short cooking time. That’s why the first step in this recipe is to heat up a skillet over high heat. Once the oil is shimmering, add the kale and cook it for 2-3 minutes, tossing constantly. This will quickly wilt the kale and prevent it from becoming tough. The addition of miso paste adds a rich, savory flavor to the kale. Miso is a fermented soybean paste that is typically used in Japanese cuisine. It is made by combining soybeans with koji (a type of fungus) and salt, and then allowing the mixture to ferment for several months. This fermentation process gives miso its characteristic umami flavor. When cooked with kale, miso adds a depth of flavor that is both complex and comforting. Ginger and garlic add a bit of brightness and heat to the dish. They are both aromatic ingredients that help to balance out the richness of the miso. Be sure to mince the ginger and garlic finely so that they distribute evenly throughout the kale.
The first time I had sautéed kale with miso and ginger, I was at a Japanese restaurant. The dish was so simple, yet so flavorful and satisfying. I immediately knew that I had to recreate it at home. I started by experimenting with different types of kale. I found that Lacinato kale, with its dark green leaves and slightly bitter flavor, worked best. I also tried using baby kale, but it wilted too quickly and became mushy. Next, I experimented with different types of miso. I tried white miso, red miso, and even barley miso. I found that white miso had the most delicate flavor, while red miso was a bit too strong. Barley miso added a slightly nutty flavor to the dish, which I enjoyed. Finally, I experimented with different cooking methods. I tried sautéing the kale in a skillet, roasting it in the oven, and even steaming it. I found that sautéing the kale in a skillet over high heat gave it the best texture and flavor. The combination of sautéed kale, miso, and ginger is a match made in heaven. The kale is tender yet still has a bit of a bite to it, the miso adds a rich, savory flavor, and the ginger adds a bit of brightness and heat. This dish is perfect for a quick and easy weeknight meal, or as a side dish for a larger meal.
Sauteed Kale with Miso and Ginger Sauteed Kale with Miso and Ginger Sauteed Kale with Miso and Ginger Sauteed Kale with Miso and Ginger
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 bunch kale, washed and chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 tablespoon miso paste
  • 1 tablespoon water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Heat the coconut oil in a large skillet over medium heat.
  2. Add the ginger and garlic and cook for 1 minute, or until fragrant.
  3. Add the kale and cook for 2-3 minutes, or until wilted.
  4. Stir in the miso paste, water, salt, and pepper.
  5. Cook for an additional 1-2 minutes, or until the kale is tender.
  6. Serve immediately.
Why It Works
  • Sautéing the kale over high heat quickly wilts it and prevents it from becoming tough.
  • Miso adds a rich, savory flavor to the kale.
  • Ginger and garlic add a bit of brightness and heat to the dish.
  • The combination of sautéed kale, miso, and ginger is a match made in heaven.