Ginger Sesame Kale

One of my favorite side dishes and the perfect accompaniment to any Asian main course. Not to mention a great way to learn to like kale.

Serves 4 as a side dish

INGREDIENTS

• 1 tablespoon neutral oil
• 1 bunch Tuscan kale (aka dinosaur kale), washed
• 1 tablespoon minced ginger
• 2 cloves garlic, minced 
• 1 tablespoon soy sauce 
• 1 teaspoon chili sesame oil, or
• 1 teaspoon sesame oil with ¼ teaspoon red pepper flakes
• Sesame seeds for garnish 

DIRECTIONS

1. Cut or pull out the thick middle stem of each kale leaf, then cut cross-wise into one inch strips
2. Heat a large pan or wok to medium high, add neutral oil and just when it starts to smoke – add kale
3. Cook kale, stirring a lot until wilted about 2 minutes, then add ginger & garlic – continue stirring another couple minutes
4. Add soy, sesame oil and red pepper flakes if using and cook, stirring one more minute
5. Plate and top with seeds.

WATCH ME MAKE THIS...

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Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.