10-Minute Steamed Kale with Sweet Chili-Ginger Sauce

The thought of steamed kale may not make your mouth water, but the salty-sweet chili-ginger sauce that goes with it is another story. This sauce is the secret to a great steamed kale recipe–and it only takes a few minutes.

Honestly, the sauce is what got me hooked on steamed kale in the first place. I’ve even convinced several picky eaters—yes, kids included—to join the kale fan club.

From Store-Bought to Healthier Homemade

I created this recipe after falling in love with the flavor of a store-bought steamed kale dish from a local health food store. However, like many commercially cooked meals, the ingredients weren’t ideal.

Inspired, I recreated the sauce at home. By using extra virgin olive oil and a gluten-free soy sauce alternative I was able to make it healthier without sacrificing flavor.

The result is simple and delicious side dish with a sauce that pairs perfectly with steamed kale–and so much more!

Why You’ll Love It

• Quick & Easy: Steaming only takes a few minutes, making this a go-to side for busy weeknights or meal prepping.
• Inexpensive: Once you have all the seasonings stocked in your pantry you only need 1-2 bunches of organic kale anytime you want to make it.
• Meal-Prep: The sweet chili-ginger sauce can be made ahead or in large batches and stored in the refrigerator. Just let it sit out while you prep dinner to bring it to room temperature.
• Versatile: This steamed kale recipe complements a variety of dishes. Try it with poultry, salmon, or ground bison, with a side of brown rice, millet, sweet potato hash, or roasted root veggies. 

Ingredients

• CURLY KALE – Steamed kale cooks down, so 1-2 large bunches is best. Increase for a larger crowd. Kale is a nutritional powerhouse, but it’s often on the EWG’s Dirty Dozen list, so look for organic if available. Dino kale works too, but the bunches are typically smaller, and the texture isn’t as pleasing.

For the Sweet Chili-Ginger Sauce

• BRAGG LIQUID AMINOS – My go-to healthier soy sauce alternative. They’re gluten-free, lower in sodium and contain essential amino acids.
• EXTRA VIRGIN OLIVE OIL – A high-quality olive oil is ideal. In addition to helping the sauce coat the leaves, the fat is necessary for the body to absorb fat-soluble nutrients such as vitamin K (which is plentiful in kale).
• JARRED MINCED GINGER – Saves time.
• MILD CHILI POWDER – One of my favorite Savory Spice blends! With minimal heat, it’s great for kids and those who are sensitive (like me). It tastes “bittersweet, garlicky, earthy and sweet-herbed.” I’ve listed an alternative in the notes of the recipe card.
• RAW HONEY or PURE LIQUID MONK FRUIT DROPS – I prefer no added sugar and use about 10 drops of monk fruit to give it a touch of sweetness. Raw honey is great, too.
• PUMPKIN or HEMP SEEDS – Make a lovely garnish and add a pleasing crunch to the steamed kale. Hemp seeds are another great option. Leave them out if you’re not a fan.

How to Steam Kale

This recipe is so easy you could make it in your sleep (but please don’t try 😉 ).

1. 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.
2. Make the Sauce: Combine all the sauce ingredients in a small bowl and whisk until emulsified. Let it sit on the counter to bring to room temperature or put it in a warming drawer or oven at 170º to warm.
3. 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.
4. Storing Leftovers: Refrigerate leftover kale in a sealed glass container for up to 3 days. The sweet chili-ginger sauce will keep in the fridge for up to two weeks if made and separately. Note: If the olive oil solidifies in the fridge, leave the sauce on the counter for a few minutes, and it will return to liquid form. 

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