- 1 large bunch of organic Kale
- 1 clove of local garlic
- 1 tablespoon organic soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 tablespoons water
- 1 tablespoon olive oil
This week I’m thrilled to have the gorgeous Ann from Lady Rice join forces with me to talk about Kale and generously share her Asian style recipes.
Ann is an Organic Cook and at her blog, Lady Rice writes about organic produce, farmers markets and creates delicious Asian inspired dishes.
Gaining in popularity, Kale is being labelled “Queen of the Greens”, a super food, and a nutritional powerhouse. This member of the cabbage (brassica) family has deep green, ruffled leaves and a mild cabbage flavour.
Dark green vegetables are packed with nutritional benefits, but Kale in particular stands out from the rest with its impressive nutritional composition.
This super veggie contains one of the highest levels of antioxidants, carotenoids and calcium. It’s also said to have cholesterol-reducing abilities, and is packed with vitamins, minerals and iron.
(Pictured here is Black Kale, also known as Cavolo Nero, Dinosaur Kale, Dragon Tongue, Lacinato or Tuscan kale)
The guys from Superfoods made this fantastic video on Kale. They have an amazing YouTube Channel and this is one example of their videos:
“Kale is not a commonly used vegetable in Asian dishes but I have been experimenting with it. I have found it to be very versatile and a good substitute for Chinese broccoli.” says Ann from Lady Rice
Kale doesn’t need to be blanched - it is simply tossed in with the sauce, which reduces cooking time. Its texture is crisp like cabbage and its flavour is sweet and tastes like broccoli.
Quick cooking methods such as stir-frying are best to retain the nutritional properties of Kale. Or you could try adding chopped kale to give texture and a nutritional boost to soups, casseroles and salads.
Ann has managed to convert her parents who are traditional Vietnamese eaters to try kale and now they love it.
Method:
1. Fry the garlic in the oil and add the soy and oyster sauce as soon as you smell the garlic or see it turning golden – don’t let it burn.
2. Add the water and give it a good stir, mixing the sauces well.
3. Toss in the Kale and cook for 1 min or until soften but not too long or it can become dry and stringy.
Serve with rice or as an accompanying dish.
Check out the recipe for Ann’s Kale with Noodles & Prawns. Doesn’t it look delicious?
We have scoured the web for a collection of recipes to inspire you – we hope we have inspired you to give The Queen of Greens a try.
Sautéed Kale (Video Recipe)
Kale Pesto (Video Recipe)
Kale Market Salad
Kale and Bacon Caribbean Style
A Collection of Kale
Baked Kale Chips
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Welcome to Ten Thousand Tastebuds. I’m Vanessa, and I blog here with a focus on fresh produce and food ingredients. My aim is to to encourage you to mix it up and try new things in your kitchen! xx Happy cooking! 
Hi Vanessa,
I had so much fun writing this post with you. I hope your readers enjoy the recipe!
Lady Rice x
Thanks Lady Rice, it was fab to collaborate with you, and thank you so much for sharing your recipes and stories with me. Let’s do it again sometime! x
such a great post – informative and oodles of resources shared – thanks so much.
Thanks Nancy, and thanks for always reading and being a supporter of this blog
I really appreciate it x
YUM!!! We always have an abundance of kale in the garden – I am re-inspired to use it!
THanks
Great Kelly! Hope your family will enjoy a few new variations of Kale. Let me know what else you grow and I can try to post a recipe on these things too!
Thanks a lot for the recipe! Kale always looked healthy to me but I wasn’t too sure how to make it appealing. I am inspired to try it now.
Hey Mioara! Thanks for reading and for taking the time to comment
I totally agree with you, Kale is still one veggie a little bit unknown, and my goal in this blog is to get people trying new things. So I hope you give it a go! x Vanessa