Ginger, scallions, and tamari sauce give an unexpected Asian twist to this simple dish of sautéed kale. It's great with salmon or roast pork tenderloin.
In a 12-inch skillet, heat the oil over medium-high heat. Add the scallions, garlic, ginger, cumin, and coriander, and cook, stirring, until fragrant, about 1 minute.
Add the kale and stir until coated. Stir in the beans, tamari, and 1/4 cup water. Cover and cook, stirring occasionally, until the kale is bright green and tender, about 2 minutes. Season to taste with more tamari, pepper, and a splash of rice vinegar.
nutrition information (per serving):
80, Fat Calories
3, Saturated Fat
0, Polyunsaturated Fat
1.5, Monounsaturated Fat
Photo: Scott Phillips