Ginger Kale

I can’t get enough kale! I just adore it… nourishing, sweet, bitter, simple, colorful… great on it’s own or as a compliment to almost anything… my favorites are the tender types (tender = easy to digest) purple kale, dino kale, and red russian kale.

Purple Kale

Greens all fall into the “bitter” category of taste.  I pretty much always make them with ginger… which balances the lightness & bitterness with the sweet, spicy and earthy taste.  It’s a great way to get your green on, without relying on salad (which is too dry & cold to enjoy in the winter – especially for those with a lot of vata).  The bitter taste is good for the heart 🙂 You can pair them with something orange (like sweet potatoes) and a heavier dressing like a tahini dressing for a well-balanced preparation for all doshas.

Here’s my favorite way to prepare it…


  1. Stack several kale leaves into a neat pile. Slice them cross-wise (perpendicular to the center vein) into thin strips, like skinny kale noodles.  Repeat until you’ve done one or more heads of kale.
  2. Place the sliced kale in a big bowl in the sink and fill with cool water.
  3. Pour 1 or more TB of oil (I prefer coconut or sesame oil) in a pan or large pot.
  4. Shred lots of ginger into the oiled pan (1-2 inches).
  5. Heat the pan on medium to infuse the oil with the ginger for about a minute.
  6. Pull the wonderful kale strips from the water boil by the handfil and place in the pan… the water drips on the kale will help the kale to steam gently, so give ’em one gentle shake in the sink and then just toss ’em in the pan.
  7. Cover and cook over medium heat until the kale is tender (time will vary by the kind of kale – some are tougher than others) and the amount you are cooking.

This recipe will work with collard greens, mustard greens, chard, and bok choy.

You can enjoy them as is… or with a tahini dressing.  I often serve kale with something bright orange – like butternut squash, red lentil dal, or sweet potatoes. Here it is below in a Spring season preparation – on cornmeal flat bread with a watermelon radish salad.


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