Braised Kale with garlic and ginger (Serves 2 to 4)
1 tbsp extra virgin olive oil or virgin coconut oil
4 to 6 cloves garlic, crushed
1 tsp grated ginger
2 to 3 bunches kale, rinsed and chopped
¼ to ½ cup water
Brown rice vinegar
Ume plum vinegar
Freshly squeezed lemon juice
Toasted sesame seeds
Heat oil in a large pot over medium heat. Add garlic and ginger and sauté about 15 to 30 seconds. Quickly add the chopped greens and water and continue to stir.
After about 4 to 6 minutes, or when the greens are tender, remove from heat. Sprinkle with your favourite garnishes, to taste. Our favourite combination is brown rice vinegar and tamari. Toss gently and serve.