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Asian-Style Kale

I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

4.5 · 3 reviewsRecipe card by Busters friendEditorial by recipesvibrant · Updated October 13, 2026
VegetableVeganLow CholesterolHealthy< 15 MinsBeginner Cook
Asian-Style Kale

Total time

15 min

Servings

1

Calories

115.2

Category

Greens

Looking for the perfect quick and healthy side dish? This Asian-Style Kale recipe is a vibrant, flavorful, and nutrient-dense option that comes together in under 15 minutes. Infused with aromatic garlic, ginger, and a savory soy glaze, this vegan-friendly dish transforms simple greens into a restaurant-quality meal. It’s an inexpensive, low-cholesterol choice perfect for busy weeknights or as a base for your favorite grain bowls.

Ingredients

Makes 1 serving

  • 3/4 kale
  • 2 shallot
  • 1 garlic cloves
  • 2 scallion
  • 1/4 gingerroot
  • 1 soy sauce
  • 1 sesame seeds

Method

  1. Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.

  2. Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.

  3. Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.

  4. In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.

  5. Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

Cook's notes

  • Massage the kale leaves before cooking to soften the texture and remove any bitterness.
  • Remove the thick, woody stems and chop the leaves into bite-sized ribbons for even cooking.
  • Don't overcook the kale; sauté it just until it reaches a bright, vibrant green color to keep a slight crunch.
  • Add a splash of toasted sesame oil right at the end to preserve its delicate aroma.

Easy swaps

  • Use coconut aminos or tamari instead of soy sauce to make this recipe gluten-free.
  • Swap kale for Swiss chard or baby spinach if you prefer a milder flavor.
  • Add red pepper flakes or chili garlic sauce if you enjoy a little spicy heat.
  • Replace honey or maple syrup with agave nectar for a vegan-friendly sweetness.

Frequently asked

Is this Asian-Style Kale recipe healthy?

Yes! This dish is low in cholesterol, vegan, and packed with vitamins A, K, and C, making it a highly nutritious vegetable side.

Can I use curly kale for this recipe?

Absolutely. Curly kale holds the savory sauce very well. Just ensure you remove the tough stems before cooking.

How long does it take to make this recipe?

This recipe is incredibly fast, taking less than 15 minutes from prep to plate, making it perfect for beginner cooks.

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