The A to Z guide to sides

Kale stir-fry

Red leaf kale Red leaf kale (Globe Staff/Wendy Maeda)
November 17, 2010

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Serves 6

1 tablespoon canola oil
3 cloves garlic, sliced
1 piece (1 inch) ginger, chopped
3 bunches kale, stemmed and coarsely chopped
1/4 cup water
1/2 cup sherry
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons sesame seeds
Salt and pepper, to taste

1. In a large skillet over medium-high heat, heat the oil. Add the garlic and ginger. Cook, stirring, for 1 minute.

2. Stir in the kale and cook, stirring, for 1 minute. Add water. Cover and cook for 4 minutes.

3. In a small bowl, whisk together sherry, soy sauce, and cornstarch.

4. Stir the cornstarch mixture into the pan. Cook for 2 minutes, or until the sauce boils and thickens. Sprinkle with sesame seeds. Add salt and pepper.

Karoline Boehm Goodnick