Gingered Kale And Bok Choy Recipes

KALE AND GINGER STIR FRY

Steps:

• In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
• Add the kale and raise the heat to medium high.
• Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
• Sprinkle with sesame seeds.
• Serve warm or cold.
• You may substitute spinach or bok choy for the kale.
• Enjoy!

GINGERED KALE AND BOK CHOY

Steps:

• Heat oil over high heat in a wok or frying pan until shimmering. Add in ginger and cook for one minute. Add in the kale and bok choy, stirring constantly to prevent burning, cooking until leaves just turn a vibrant green. Sprinkle in a pinch of salt. Continuing to stir, add in the soy sauce and cook for another minute. Off the heat, stir in the cilantro and transfer to a serving dish. Add salt if desired. Serve immediately. Serves 4-6.

MUSHROOM, KALE, AND BOK CHOY RAMEN

Steps:

• Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
• Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
• Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.