Prep time: 15 minutes
Makes 2 servings
- 2 tablespoons unrefined extra virgin olive oil
- 6 cups fresh kale leaves
- 2 teaspoons fresh ginger, peeled and minced
- 2 cloves fresh garlic, minced
- 1/4 cup cooking sake or mirin (Japanese rice wine)
- Sea salt to taste
Wash kale thoroughly and de-stem leaves. Heat sauté pan to medium high, then add olive oil. Sauté kale until it reduces in size by one-half. Add ginger and garlic, stir for 1 minute. Add cooking sake and reduce heat to low. Let kale simmer for about 2 minutes, then serve.
Copyright 2009, Genevieve Sherrow, Original Recipe.