Stir-Fried Kale with Ginger
Stir-fried greens have always been a staple of my fast-weeknight meal repertoire, but even I have a breaking point when it comes to yet another bland plate of sautéed spinach or kale. This recipe from the New York Times provides a little more flavor and excitement to the table, thanks to a trio of alliums, a hit of soy sauce, and a splash of acidity. It's substantial enough to eat as a light lunch or dinner, or a hearty side to any protein, and it cooks up in a matter of minutes.
When J. Kenji López-Alt set out to develop a stir-fried greens recipe, he knew that he wanted to avoid the common pitfalls of limp, overcooked greens and bland, one-note flavors. To achieve this, he turned to a trio of alliums – garlic, ginger, and shallots – for their pungent aromatics and ability to withstand high heat. He also added a splash of soy sauce for savoriness, a squeeze of citrus for brightness, and a pinch of sugar to balance out the flavors. The result is a dish that is both flavorful and satisfying, with a satisfyingly crisp-tender texture.
Stir-Fried Kale with Ginger Stir-Fried Kale with Ginger Stir-Fried Kale with Ginger Stir-Fried Kale with Ginger
Prep time: 10 | Cook time: 5 | Serves: 2
Ingredients
  • 1 large bunch kale, tough stems removed, torn into large pieces
  • 1 tbsp coconut oil, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar
  • Pinch of sea salt, or to taste
Instructions
  1. Heat coconut oil in a large nonstick skillet or wok over medium-high heat.
  2. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
  3. Add kale and cook, stirring constantly, until wilted, about 2 minutes.
  4. Add soy sauce, vinegar, and salt and cook, tossing to combine, until Kale is tender, about 1 minute more. Serve immediately.
Why It Works
  • The high heat of the wok or skillet helps to quickly wilt the greens, preventing them from becoming overcooked and mushy.
  • The combination of garlic, ginger, and shallots provides a complex and aromatic base for the dish.
  • The soy sauce adds a savory umami flavor to the greens.
  • The citrus juice adds a touch of brightness and acidity, balancing out the richness of the soy sauce.
  • The sugar helps to caramelize the greens slightly, giving them a delicious glaze.