A meal of wild salmon and stir fried kale has to be one of my all time favorites. Cooking that meal always reminds of golden days in Golden, CO cooking with my brother Jeff.
Since I moved to France, kale has been pretty hard to come by. I found some for the second time in 3 years, of course the local organic farmer's market. Even they didn't have a name for it! Inspired, I will offer you my favorite cooking method.
As much kale as you can stuff into a paper veggie bag! It cooks down.
fresh ginger root
french tumeric (cucurma) root
1 medium onion. chopped small (optional)
De-stalk kale. I turn the laves over one at at time, and from the back side, cut down both sides of the stalk. You can do this step the night, morning or afternoon before to save time during that high demand dinner hour.
Heat a large frying pan, with high sides if possible, over medium high heat. Add 2-3 Tbl of sesame oil. Right into the sesame oil, add onion if using. Then grate a 1 inch (4cm) piece of ginger root, or more if you love it, and around the half that amount of the tumeric/cucurma root, as much garlic as you like, if using (I don't). Let simmer of a few minutes until it just starts to turn color.
Add all the kale, pack it into the pan. Let it fry a little and try to turn the pieces around moving bottom to top, etc. This can be a messy step. Don't be too picky about it. Add about 1/4 cup of water. Cover for 4-5 minutes. Check now and then, and stir. You will see that the kale starts to change color and gets really bright green.
Add 3-4Tbl of soy sauce. Less if you have a serving for 1. Let simmer, cover off, stirring for a few minutes. Taste. Add more soy sauce of necessary.
Serve as a bed for salmon, cod....
Even my kids loved it ... Well OK, one of them did...