Many new parents complain that they can’t get their kids to eat anything green, no matter the preparation nor the vegetable. Let me tell you the story of my friend Elizabeth, raising a toddler and studying to be a nutritionist. When her daughter was little over a year old, she would steam kale and toss it with olive oil and salt and as an incentive for little Zoe to eat it, she would dance around the kitchen every time Zoe ate a piece of kale. Soon, the dances were unnecessary – Zoe had learned to love her greens!
Of course I’m sure little kids aren’t the only people who need to be coaxed into eating their greens. While I have several standbys for how to eat my greens (kale or any slightly bitter greens pair really well with pancetta or bacon) I also love it with traditional Szechuewan flavorings such as ginger, garlic, soy sauce and sesame oil.
In this dish I really skipped over cultural boundaries to pair jicama with sesame salmon and stir fried kale to create a super delicious combination of spicy, crunchy and deeply green kale taste!
Chinese Style Kale with Sesame Salmon
1 bunch kale, destemmed, washed, dried, torn in pieces
5 large cloves garlic, chopped
2 inch piece of fresh ginger, peeled, chopped in matchsticks
3 tablespoons safflower oil
1 portion Sesame Salmon
1/2 cup jicama, peeled, chopped in matchsticks
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
Heat wok or large saute pan over high heat for 1 minute. Add oil and allow to heat until smoking. Add garlic and ginger to oil and toss continuously until beginning to brown. Add kale and toss continuously for 2-3 minutes until kale wilts. Remove from heat and place in large bowl. Toss with soy sauce, sesame oil, and rice wine vinegar. Add jicama and salmon and serve.