Name: Steamed Kale with Sweet Chili-Ginger Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Varies
Cuisine: Mediterranean
Ingredients: 1-2 large bunches curly kale; For the Sauce:; 3 tablespoons Bragg Liquid Aminos; 2 tablespoons extra virgin olive oil; 1 ½ teaspoons jarred minced ginger; 1 teaspoon mild chili powder blend (see notes); Raw honey or Pure Liquid Monk Fruit Drops to taste (about 10 drops); Garnish with pumpkin or hemp seeds (optional)

Description

The secret to delicious, steamed kale is a homemade sweet chili-ginger sauce that will convert even the pickiest eaters to the kale fan club. Simple, and inexpensive, this healthy side dish only takes 10 minutes–great for easy weeknight dinners or last-minute holiday meal prep.

Ingredients

Scale

1-2 large bunches curly kale

For the Sauce:

3 tablespoons Bragg Liquid Aminos

2 tablespoons extra virgin olive oil

1 1/2 teaspoons jarred minced ginger

1 teaspoon mild chili powder blend (see notes)

Raw honey or Pure Liquid Monk Fruit Drops to taste (about 10 drops)

Garnish with pumpkin or hemp seeds (optional)

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Instructions

Steam the Kale: Tear the leaves from the stems and discard the stems. Rip the leaves into pieces and wash thoroughly using a salad spinner if you have one. Bring 1-2 inches of water to a boil in a large pot with a steamer basket. Add the kale, cover and steam until bright green and just wilted (about 3-5 minutes). Don’t overcook or the kale will get mushy.

Make the Sauce: Combine all the sauce ingredients in a small bowl and whisk until emulsified. Let sit on the counter to bring to room temperature or put it in a warming drawer or oven at 170º to warm.

Combine and Serve: Drain the water from the pot and transfer the steamed kale to the hot pot. Drizzle the sweet chili-ginger sauce over the kale and gently toss with kitchen tongs until the leaves are evenly coated. Garnish with pumpkin or hemp seeds if desired and cover to keep warm until ready to serve.

Storing Leftovers: Keep leftovers in an air-tight glass container for up to 3 days.

Notes

To make a similar flavored (and mild) spice blend to the mild chili powder above combine 1 teaspoon each of paprika and cumin, ½ teaspoon Mexican oregano and ¼ teaspoon granulated garlic. For heat, add chili powder, cayenne or red pepper flakes to tolerance.