Summer vegetable season is the only time of the year that I wish for a green thumb. Fresh vegetables from the garden make a meal pop in a wonderful way. Kale has such a distinct taste. It’s bitterness is a great foil for lots of different savory flavors to add a sharp, flavorful dimension. I like the other members of the family, like collard greens and brussels sprouts, but kale has a special bite to it that makes it go so well with a variety of dishes.
The above quinoa salad is about a third quinoa, a third kale, and a third other delights, including cilantro, chopped oranges, green onions, avocado, and sugar snap peas. As an aside, next time you make quinoa, my sage advice is to first toast the quinoa slightly in the pan. To make the flavor even better, I cook mine with low sodium vegan bouillon cubes. You could use any stock or bouillon though, I just prefer the vegan flavor.
I tested the recipe again in a different dish, with grilled teriyaki-marinated steak, and the kale added that same strong green flavor. The marinade I made was a simple mix of red wine vinegar, fresh lemon juice, teriyaki sauce, a bit of olive oil, Sriracha and garlic. We had a great division of labor going with, with Fiance manning the grill (he would love that phrasing) while I put the kale together.
Both of the recipes pictured above use this kale cooking method:
You will need:
- 1 tbsp. olive oil
- 1 tsp. minced fresh garlic
- 1 shallot, finely chopped
- 2 tsp. fresh ginger
- 1 1/2 tbsp. dark miso paste
- 1/2 tsp. soy sauce
- juice and zest of 1/2 a small orange
- 3 cups fresh kale
- Cut or tear the kale into bite-sized pieces.
- Heat large skillet to medium and add garlic, shallot and olive oil for about two minutes.
- Drop in miso and ginger, stirring well to break up the miso paste.
- Add in kale and remaining ingredients.
- Cook for about ten minutes until you have a skillet that looks like this: