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Ginger Soy Greens

This recipe came courtesy of Heather M. via the How to Cook Everything. In the original recipe, these were served alongside a crispy skin salmon dish, but this preparation would be perfect with nearly any entrée.

 1 pound kale, collards, or other braising greens
 2 tablespoons oil
 1 teaspoon minced garlic
 2 teaspoons minced or grated fresh ginger or 1 teaspoon ground dried ginger
 1 tablespoon soy sauce (or Bragg's Amino Acids)
 1 teaspoon dark sesame oil

Wash the greens well and remove any pieces of stem thicker than ¼ inch in diameter. Steam or boil them in a covered saucepan until good and soft, 10 minutes or more depending on the green (tougher collards might require up to 30 minutes). Drain, rinse in cool water, squeeze dry, and chop roughly.


Heat 2 tablespoons of oil in a large skillet. When hot, add the minced garlic and cook for 1 minute; do not brown. Add the greens and cook in the garlic and oil, stirring occasionally, for about 3 minutes; add the ginger and cook for another minute, then add the soy sauce and sesame oil and turn off the heat. Transfer to a platter and serve. A squeeze of honey or lime juice wouldn't hurt, either!