Tuesday, July 13, 2010

sauteed kale with mini anchovies

ginger chicken stock:

1 cup low sodium chicken stock
5 scallions (only the green part cut into 3" pieces)
2 thumb piece sizes of ginger, roughly chopped

in a medium size sauce pan add in the chicken stock, scallion greens, and ginger. bring to a boil then turn down heat and simmer on medium heat for about 10 mins. remove from stove and set aside.

1 1/2 lbs. kale coarsely chopped with stems and leaves
3 tbsp. extra virgin olive oil
3 cloves garlic finely chopped
1/2 cup ginger chicken stock
2 tbsp. mini anchovies
1 tbsp. sherry vinegar
1 tbsp. red wine vinegar
salt and pepper to taste

heat the oil in a large sauce pan on medium high heat. when the oil is shimmering add in the garlic and cook until soft. about 2-3 mins. add in the ginger chicken stock and kale and toss to combine. cover and cook for 5 mins. remove the lid and continue to cook until the broth has evaporated. add in the vinegars, mini anchovies, and salt and pepper to taste.

cook time: 10 mins.
serves 4

enjoy :)



  1. Hi Justin,
    Beautiful photos....Seems easy to convert the grilled shiso miso rice balls with pickled plums and the sauteed kale to a gluten free/vegan diet.
    thanks for sharing,

  2. hey joann:

    glad you like them, and i do agree that it would be simple to turn these into gluten free/vegan meals. let me know how they turn out if you happen to try them.