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    Sautéed Kale with Shallot, Ginger, Chili Crisp, and Lime

    clock-icon20 minutes
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    Pixicook editorial team

    A vibrant and flavorful sautéed kale dish with the zing of shallot, ginger, chili crisp, and a splash of lime.

    Ingredients for Sautéed Kale with Shallot, Ginger, Chili Crisp, and Lime

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Kale, tough stems removed and leaves roughly chopped

    bunch

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Shallots, thinly sliced

    each

    Substitute chevron-down

    Ginger, peeled and sliced

    0.25 inch

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Chili Crisp

    teaspoons

    Substitute chevron-down

    Lime

    each

    Substitute chevron-down

    How to Make Sautéed Kale with Shallot, Ginger, Chili Crisp, and Lime

    1. Prep the Kale

    Begin by cleaning your kale. Submerge the chopped leaves in a bowl of cold water, ensuring there's enough room for them to float freely. Gently agitate the leaves for about ten seconds, then lift them from the water, leaving any sediment behind. Repeat with fresh water until no sediment remains at the bottom of the bowl. If you have a salad spinner, use it to dry the kale, or lay the leaves out on paper towels for 5-10 minutes to drain any excess moisture.

    2. Sweat Aromatics

    Heat a large pan over medium heat and add a swirl of your chosen cooking fat. Once the fat is hot but not smoking, add the sliced shallot and minced ginger. Sauté them quickly and briefly, just until they are aromatic and softened but not colored.

    3. Wilt the Kale

    With the aromatics softened, add the chopped kale to the pan. Stir for about thirty seconds, using a flipping motion to move the quickly wilting leaves from the bottom to the top.

    4. Finishing Ingredients

    Once the kale is wilted, add the soy sauce and turn off the heat. Squeeze the lime over the kale and add the chili crisp, stirring to combine. Give it a taste, there should be a beautiful balance have spicy, salty and acidic but if needed add more chili crisp, lime or soy sauce then serve.


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